Cashew Chicken: A Chinese Recipe

Cashew chicken, served in Asian restaurants, is an exotic dish that's quite easy to prepare. We invite you to discover this Chinese-inspired recipe, which will add an exotic touch to your menus.

Ingredients

Here are the necessary ingredients to prepare cashew chicken for 4 people:

4 chicken fillets.
1 large red bell pepper.
1 white onion.
about ten fresh Paris mushrooms.
1 jar of mung bean sprouts.
4 tablespoons of salted soy sauce.
1 tablespoon of cornstarch or starch.
sunflower oil.
100 g of unsalted cashew nuts.

Preparation of cashew nuts

To make the cashew chicken even more delicious, I recommend toasting the cashews in a pan without adding any fat.

This step will make the cashews tastier and crunchier. Toast them for about 5 minutes, keeping an eye on the color, and set aside.

Chop the ingredients.

To make this cashew chicken recipe, start by preparing and cutting all the ingredients.

1- Trim the fat off the chicken and cut the escalopes into small cubes that can be eaten in one bite with chopsticks. Do not hesitate to butterfly the chicken breasts if necessary, then set the cut meat aside in the refrigerator.

2- Wash and deseed the bell pepper. If you have trouble digesting this vegetable, peel it with a peeler and then cut it into strips.

3- Peel and slice the white onion.

4- Wash, sort, and slice the Paris mushrooms into strips.

5- Set these ingredients aside in separate containers, without refrigerating them if you are continuing with the rest of the recipe.

6- Drain the mung bean sprouts and rinse them with cold water.

Cashew Chicken Cooking

For this cashew chicken recipe, I recommend sautéing the ingredients separately in a pan and keeping them warm in a cooking dish with a lid, such as a wok or a sauté pan.

1- Heat the pan without fat and let the button mushrooms release their water. Set the mushrooms aside in a container.

2- Add a drizzle of sunflower oil to the pan and sauté the bell peppers over high heat. When the peppers start to cook, add the sliced onions and sauté the mixture, making sure the onions do not burn.

3- Add the button mushrooms and 2 tablespoons of soy sauce. Once the sauce has coated the vegetables well, transfer them into the wok set over low heat. Keep the ingredients warm, over low heat, and covered.

4- Put a little more oil in the pan to sauté the meat. Brown the chicken pieces on all sides, then deglaze with 2 tablespoons of soy sauce to caramelize the meat. When the chicken pieces have a nice color, add them to the wok with the vegetables.

5- To prepare the sauce, dissolve 1 tablespoon of cornstarch or cornflour in 25 cl of simmering water. Pour this mixture into the wok and let it thicken with the other ingredients.

6- Add the mung bean sprouts and unsalted cashew nuts at the end of cooking so that they remain crunchy.