If you love the Chinese food, forget the takeout and make this restaurant-quality cashew chicken stir fry. The flavor combination is perfect with roasted cashews, fresh vegetables, and easy stir-fry sauce. It goes well with rice or even noodles of your choice. I prefer this dish with white rice because it already has so much flavor. It's an easy dish to make. If you divide it into three components: chicken, veggies, and sauce; it becomes simpler. First I make the bite size chicken, toss it in the cornstarch, and fry it till golden, crispy on the outside and tender on the inside. Then, I prepare the sauce and the smell of it already takes you to your favorite Chinese restaurant. I chop all the vegetables and this colorful dish is ready to be put together. This Cashew Chicken Stir Fry was my favorite recipe that I made this month. You're going to love it and will keep making it over and over.
2 pounds boneless skinless chicken breast, cut into bite-sized pieces
½ cup cornstarch
vegetable oil for deep frying, plus 1 tbsp extra sesame oil
5 garlic cloves, roughly chopped
1 onion, diced
½ cup raw cashews
2 bell peppers, deseeded and diced
5 dried red chillies, cut into small bite-sized pieces
¼ cup sliced green onions (scallions)
6 tablespoons soy sauce
6 tablespoons white vinegar
6 tablespoons sugar
3 teaspoons dark soy sauce
1 teaspoon cornstarch
Fill a saucepan or wok, about 1 inch, with the vegetable oil and sesame oil. Heat over high heat. The oil is hot enough at 325°F or when a wooden spoon dipped into the oil forms small little bubbles.
Season the chicken with salt and toss with the cornstarch. Shake off the excess starch and carefully add the chicken to the hot oil in batches. Cook, flipping the pieces every so often, for 4 to 5 minutes. or until the pieces turn golden. Transfer to a tray lined with paper to drain. Repeat with the remaining chicken and flour.
To make the stir-fry sauce, whisk the ingredients together in a small bowl.
Heat 1 tablespoon of sesame oil in a clean wok or large frying pan over medium-high heat.
Add the cashews and onion and stir-fry for a minute.
Add the garlic and dried chillies and stir-fry for another half a minute or until the cashews just start to turn golden.
Add the bell peppers and stir-fry for another minute.
Then add the chicken back to the wok and the stir-fry sauce and toss for 2-3 minutes or until the sauce is thick and glossy.
Toss through the green onions and serve.