Umami
Umami
  • Recipes
  • Groceries
  • Meals
  • Links
  • Home

    Chrome Extension

    MCC + BAJ

    Cashew Chicken

    chicken
    dinner
    ​

    4 servings

    porții

    1 hour

    timp total
    Începe gătitul

    Ingrediente

    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

    Instrucțiuni

    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.

    Nutriție

    Dimensiune porție

    -

    Calorii

    3136 kcal

    Grăsime totală

    180 g

    Grăsime saturată

    34 g

    Grăsime nesaturată

    0 g

    Grăsime trans

    -

    Colesterol

    830 mg

    Sodiu

    5845 mg

    Carbohidrați totali

    202 g

    Fibre dietetice

    21 g

    Zaharuri totale

    31 g

    Proteine

    202 g

    4 servings

    porții

    1 hour

    timp total
    Începe gătitul

    Gata să începeți să gătiți?

    Colectați, personalizați și partajați rețete cu Umami. Pentru iOS și Android.

    Download Umami on the App StoreGet Umami on Google Play
    © Strange Quark • Termeni • Confidențialitate • Întrebări Frecvente

    • Make primary photo
    • Delete photo

    Ingrediente

    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

    Instrucțiuni

    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.