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    Cashew Chicken

    chicken
    dinner
    ​

    4 servings

    adagok

    1 hour

    teljes idő
    Főzés Kezdése

    Hozzávalók

    1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2- x 1/2-inch pieces

    1 tablespoon Shaoxing wine

    2 tablespoons soy sauce, divided

    1/2 teaspoon Chinese five-spice powder

    1/2 teaspoon grated garlic (about 1 clove)

    1/3 cup plus 1/2 teaspoon cornstarch, divided

    4 1/2 tablespoons canola oil, divided

    1 cup raw whole cashews

    15 dried Thai chiles

    2 tablespoons water

    1/4 cup plus 2 tablespoons oyster sauce (such as Lee Kum Kee)

    1 tablespoon light brown sugar

    6 scallions, trimmed and cut crosswise into 2-inch pieces

    1 small white onion, sliced (about 1 cup)

    Steamed white rice, for serving

    Útmutatók

    Toss together chicken, wine, 1 tablespoon soy sauce, Chinese five-spice, and garlic in a large bowl. Cover and refrigerate at least 20 minutes or up to 5 hours.

    Sprinkle chicken with 1/3 cup cornstarch; toss to coat. Place chicken pieces in a single layer on a large plate; set aside.

    Heat 1/4 cup oil in a large wok or stainless steel skillet over medium. Add cashews, and cook, stirring constantly, until lightly toasted, about 2 minutes. Add chiles, and cook, stirring constantly, 1 minute. Remove from heat. Transfer cashew mixture to a large heatproof bowl using a slotted spoon or spider, reserving oil in wok.

    Place wok over high heat. Working in 2 batches, add chicken in an even layer, and cook, flipping once, until chicken is deeply browned and cooked through, 2 to 3 minutes per side, adjusting heat if needed to prevent overbrowning. Transfer chicken to bowl with cashews. Meanwhile, whisk together 2 tablespoons water and remaining 1/2 teaspoon cornstarch in a small bowl until smooth; whisk in oyster sauce, brown sugar, and remaining 1 tablespoon soy sauce until sugar is dissolved. Set aside.

    Add scallions, onion, and remaining 1 1/2 teaspoons oil to wok; cook over medium-high, stirring often, until onion is crisp-tender, about 4 minutes. Return chicken and cashew mixture to wok; add oyster sauce mixture. Cook over medium-high, stirring constantly and scraping bottom of wok to loosen any browned bits, until sauce thickens slightly and glazes chicken, 20 seconds to 1 minute. Remove from heat; serve immediately with rice.

    Tápanyagok

    Adag Mérete

    -

    Kalória

    3136 kcal

    Zsír Összesen

    180 g

    Telített Zsír

    34 g

    Telítetlen Zsír

    0 g

    Transzzsír

    -

    Koleszterin

    830 mg

    Nátrium

    5845 mg

    Szénhidrát Összesen

    202 g

    Rost

    21 g

    Összes Cukor

    31 g

    Fehérje

    202 g

    4 servings

    adagok

    1 hour

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2- x 1/2-inch pieces

    1 tablespoon Shaoxing wine

    2 tablespoons soy sauce, divided

    1/2 teaspoon Chinese five-spice powder

    1/2 teaspoon grated garlic (about 1 clove)

    1/3 cup plus 1/2 teaspoon cornstarch, divided

    4 1/2 tablespoons canola oil, divided

    1 cup raw whole cashews

    15 dried Thai chiles

    2 tablespoons water

    1/4 cup plus 2 tablespoons oyster sauce (such as Lee Kum Kee)

    1 tablespoon light brown sugar

    6 scallions, trimmed and cut crosswise into 2-inch pieces

    1 small white onion, sliced (about 1 cup)

    Steamed white rice, for serving

    Útmutatók

    1

    Toss together chicken, wine, 1 tablespoon soy sauce, Chinese five-spice, and garlic in a large bowl. Cover and refrigerate at least 20 minutes or up to 5 hours.

    2

    Sprinkle chicken with 1/3 cup cornstarch; toss to coat. Place chicken pieces in a single layer on a large plate; set aside.

    3

    Heat 1/4 cup oil in a large wok or stainless steel skillet over medium. Add cashews, and cook, stirring constantly, until lightly toasted, about 2 minutes. Add chiles, and cook, stirring constantly, 1 minute. Remove from heat. Transfer cashew mixture to a large heatproof bowl using a slotted spoon or spider, reserving oil in wok.

    4

    Place wok over high heat. Working in 2 batches, add chicken in an even layer, and cook, flipping once, until chicken is deeply browned and cooked through, 2 to 3 minutes per side, adjusting heat if needed to prevent overbrowning. Transfer chicken to bowl with cashews. Meanwhile, whisk together 2 tablespoons water and remaining 1/2 teaspoon cornstarch in a small bowl until smooth; whisk in oyster sauce, brown sugar, and remaining 1 tablespoon soy sauce until sugar is dissolved. Set aside.

    5

    Add scallions, onion, and remaining 1 1/2 teaspoons oil to wok; cook over medium-high, stirring often, until onion is crisp-tender, about 4 minutes. Return chicken and cashew mixture to wok; add oyster sauce mixture. Cook over medium-high, stirring constantly and scraping bottom of wok to loosen any browned bits, until sauce thickens slightly and glazes chicken, 20 seconds to 1 minute. Remove from heat; serve immediately with rice.