Cashew Chicken Asian Style (Version imprimable)
Chicken and cashews tossed with veggies in a savory Asian sauce for a quick, flavorful meal over rice.
# Composition:
→ Sauce
01 -
4 tablespoons honey
02 -
4 tablespoons soy sauce
03 -
2 tablespoons warm water
04 -
2 teaspoons sesame oil
05 -
2 teaspoons rice vinegar
06 -
2 teaspoons Sriracha
→ Stir Fry
07 -
680 grams boneless, skinless chicken breast, cut into 1.25 centimetre pieces
08 -
0.25 teaspoon fine salt
09 -
0.5 teaspoon freshly ground black pepper
10 -
60 millilitres cornstarch
11 -
2 tablespoons avocado oil
12 -
4 green onions, green and white parts, chopped
13 -
2 garlic cloves, minced
14 -
1 tablespoon fresh ginger, minced
15 -
1 red bell pepper, chopped
16 -
4 celery stalks, chopped
17 -
130 grams roasted unsalted cashews
18 -
Steamed rice for serving (optional)
# Étapes de réalisation:
01 -
In a small bowl, combine honey, soy sauce, warm water, sesame oil, rice vinegar, and Sriracha. Whisk until fully blended and set aside.
02 -
Place the chicken pieces in a medium bowl. Sprinkle with salt and black pepper. Toss to coat evenly, then add the cornstarch and mix thoroughly to ensure the chicken is evenly coated.
03 -
Heat avocado oil in a large wok or nonstick skillet over medium-high heat. Add the chicken in a single layer and stir fry for 6 to 8 minutes, or until golden brown and cooked through. Remove the chicken from the pan and set aside.
04 -
In the same skillet, add green onions, garlic, and ginger. Sauté over medium heat until aromatic, about 3 minutes. Add the chopped red bell pepper and celery and cook for a further 3 minutes, until vegetables are crisp-tender.
05 -
Return the cooked chicken to the skillet. Add roasted cashews and the prepared sauce. Stir fry for 2 minutes until the chicken and vegetables are thoroughly coated and heated through.
06 -
Ladle the cashew chicken over steamed rice if desired, and garnish with extra green onions.
# Détails supplémentaires:
01 -
For best results, use high-quality roasted cashews and ensure the chicken is cut into uniform pieces for even cooking.
02 -
Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat gently in a skillet or microwaved with a splash of water if necessary.