Welcome to Soup Top Recipes: Making Cashew Chicken Stir-Fry

Today, we're going to make a popular Chinese dish that's quick and easy to prepare, even for beginners. The recipe is called cashew chicken stir-fry, and it originated from Jetson Georgetown province in China. This dish is known for its delicious combination of crunchy cashews, tender chicken, and thick flavorful sauce.

To start making the dish, we need to slice the chicken breast into 2-3 inch thick strips, then dice it into 2-3 inch cubes. It's essential to marinate the chicken with a quarter teaspoon of salt, a quarter teaspoon of baking soda, some white pepper to taste, and a little bit of corn starch. The corn starch will create a soft velvety shell that locks in the juice while stir-frying, ensuring the meat stays juicy.

After mixing all the seasonings together, we need to set it aside for 15 minutes. Whenever we make a stir-fry recipe, it's best to put together all the seasonings ahead of time so we don't rummage around when the heat is on. This will help us focus on cooking and ensure that our dish turns out perfectly.

Now, let's talk about the ingredients needed for this recipe. We'll need one tablespoon of soy sauce, one tbsp of oyster sauce, half tablespoon of hoisin sauce, half tablespoon of dark soy sauce, half teaspoon of 5 Spice powder, three tbsp of water, and one and a half teaspoon of cornstarch. We also need to peel 10 cloves of garlic and cut them into halves, slice half inch of ginger thinly, dice three scallions (separate the white and green part), and cut the red and green bell pepper into small diamond shapes. Use the roll cutting technique to cut the carrot into bite-sized pieces.

Before we start cooking, let's add a generous amount of oil to the wok. We'll turn the heat to medium and add the cashews (unsalted) if ours has flavors, you may need to adjust the seasoning amount based on your situation. Master the art of stir-frying by cooking over a medium-low heat for one minute or until the nuts are slightly golden. Remove the cashew from the wok but leave the oil behind.

We can switch the cashew to walnut pecan or peanut if we prefer. Turn the heat to high and add the marinated chicken, which is small bite-sized mix, so it only takes a few minutes of stirring to cook food once the chicken is slightly charged. Remove the chicken from the wok, making sure to choke the wok so we can leave the oil behind.

Now, let's move on to adding garlic, ginger, and scallions to the wok. Stir over medium heat until they're fragrant, then add a slice of water to the wok. Cover it with a lid for a couple of minutes to allow the steam to cook the carrots. Soon, we'll add the red and green bell pepper, pour in the sauce, and introduce the chicken back into the wok.

We need to continue stirring over medium heat until everything is well combined. If the wok looks dry, we can add a splash of water to help mingle everything together. Finally, add the nuts and diced scallion to our dish before serving it with white rice or noodles. The combination of crunchy cashews, tender chicken, and thick flavorful sauce will make this dish a hit.

As always, don't forget to check out our printable recipe in the description, and go ahead and give this a try soon!

"WEBVTTKind: captionsLanguage: enhi everyone I'm Mendy welcome to soup top recipes today we're making cashew chicken a popular stir-fry originated Jetson Georgetown province of China it's quick and easy even if you are a beginner you can make it better than take out so let's get started slice the chicken breast into 2 3 inch thick strips then dice it into 2 3 inch cubes marinate the chicken with a quarter teaspoon of salt a quarter teaspoon of baking soda some white pepper to taste a little bit of corn starch it will create a soft velvety shell that locks in the juice while stir frying so the meat stays juicy one teaspoon of dark soy sauce to give the chicken a desired brown color last one and a half teaspoon of Chinese cooking wine mix well set it aside for 15 minutes whenever you make a stir-fry recipe it's best to put together all the seasonings ahead of time so you don't rummage around when the heat is on one tablespoon of soy sauce 1 tbsp of oyster sauce half tablespoon of hoisin sauce half tablespoon of dark soy sauce half teaspoon of 5 Spice powder 3 tbsp of water and one and a half teaspoon of cornstarch stir until there are no lumps set it aside peel 10 cloves of garlic and cut them into halves slice half inch of Ginger thinly dice three scallions and separate the white and green part cut the red and green bell pepper into small diamond shape use the roll cutting technique to cut the carrot into bite-sized pieces different colors make this dish pretty in presentation however feel free to switch the vegetables with whatever you have in your kitchen add a generous amount of oil to the wok turn the heat to medium and add the cashew which is unsalted if yours has flavors you may need to adjust the seasoning amount based on your situation master of a medium low heat for one minute or until the nuts are slightly golden remove the cashew from the wok but leave the oil behind you can switch the cashew to Walnut pecan or peanut turn the heat to high and add the marinated chicken this is small bite-sized mix so it only takes a few minutes of stirring to cook food once the chicken is slightly charged remove it from the wok make sure to choke the wok so you can leave the oil behind add garlic ginger dice the white part of the scallions and the carrot because the carrot takes longer to cook stir over medium heat onto fragrance add a slice of water then cover the wok with a lid give it a couple of minutes for the steam to cook the carrots soon add the red and green bell pepper pour in the sauce and introduce the chicken back into the wok continue to stir over medium lotion if the wok looks dry you can add a splash of water to help to mingle everything together that looks good before serving add the nut and the dice green part of the Italian this dish is usually served with white rice you can also eat it with noodles smells so good I'm so hungry now and let's eat trust me you will enjoy the combination of crunchy cashews tender chicken and that thick flavorful sauce I hope you give this a try soon as always the printable recipe is in the description go check it out thank you for watching this video is sponsored by souped up recipes carbon steel Wok this is my own brand and I have been using this Wok for five years now it is the most useful tool for anybody that wants to cook Chinese food if you want to support the channel check the link in the description thanks again for watching and I'll see you next time byehi everyone I'm Mendy welcome to soup top recipes today we're making cashew chicken a popular stir-fry originated Jetson Georgetown province of China it's quick and easy even if you are a beginner you can make it better than take out so let's get started slice the chicken breast into 2 3 inch thick strips then dice it into 2 3 inch cubes marinate the chicken with a quarter teaspoon of salt a quarter teaspoon of baking soda some white pepper to taste a little bit of corn starch it will create a soft velvety shell that locks in the juice while stir frying so the meat stays juicy one teaspoon of dark soy sauce to give the chicken a desired brown color last one and a half teaspoon of Chinese cooking wine mix well set it aside for 15 minutes whenever you make a stir-fry recipe it's best to put together all the seasonings ahead of time so you don't rummage around when the heat is on one tablespoon of soy sauce 1 tbsp of oyster sauce half tablespoon of hoisin sauce half tablespoon of dark soy sauce half teaspoon of 5 Spice powder 3 tbsp of water and one and a half teaspoon of cornstarch stir until there are no lumps set it aside peel 10 cloves of garlic and cut them into halves slice half inch of Ginger thinly dice three scallions and separate the white and green part cut the red and green bell pepper into small diamond shape use the roll cutting technique to cut the carrot into bite-sized pieces different colors make this dish pretty in presentation however feel free to switch the vegetables with whatever you have in your kitchen add a generous amount of oil to the wok turn the heat to medium and add the cashew which is unsalted if yours has flavors you may need to adjust the seasoning amount based on your situation master of a medium low heat for one minute or until the nuts are slightly golden remove the cashew from the wok but leave the oil behind you can switch the cashew to Walnut pecan or peanut turn the heat to high and add the marinated chicken this is small bite-sized mix so it only takes a few minutes of stirring to cook food once the chicken is slightly charged remove it from the wok make sure to choke the wok so you can leave the oil behind add garlic ginger dice the white part of the scallions and the carrot because the carrot takes longer to cook stir over medium heat onto fragrance add a slice of water then cover the wok with a lid give it a couple of minutes for the steam to cook the carrots soon add the red and green bell pepper pour in the sauce and introduce the chicken back into the wok continue to stir over medium lotion if the wok looks dry you can add a splash of water to help to mingle everything together that looks good before serving add the nut and the dice green part of the Italian this dish is usually served with white rice you can also eat it with noodles smells so good I'm so hungry now and let's eat trust me you will enjoy the combination of crunchy cashews tender chicken and that thick flavorful sauce I hope you give this a try soon as always the printable recipe is in the description go check it out thank you for watching this video is sponsored by souped up recipes carbon steel Wok this is my own brand and I have been using this Wok for five years now it is the most useful tool for anybody that wants to cook Chinese food if you want to support the channel check the link in the description thanks again for watching and I'll see you next time bye\n"