Chinese Recipes easy to make
Crazy delicious and super easy cashew chicken recipe. Follow my recipe and make the MOST amazing, tender, silky smooth cashew chicken that is better than takeouts | rasamalaysia.com
1 boneless & skinless chicken breast, about 10 oz., cut into small cubes
2 tablespoons oil
5 slices peeled ginger
1 small green bell pepper, about 4 oz., cut into small square pieces
1/4 onion, cut into small square pieces
1/2 cup unsalted cashew nuts
1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine, optional
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper
1/2 teaspoon sugar
1/2 teaspoon rice wine, optional
1/4 teaspoon sesame oil
Salt to taste
- 1. Marinate the chicken meat with the baking soda for 15 minutes and then rinse the chicken thoroughly. Please make sure that the chicken is properly rinsed clean of the baking soda.
- 2. Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch, for 15 minutes.
- 3. Mix all the Sauce ingredients together and set aside.
- 4. Heat up a wok with 1 tablespoon of oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
- 5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell pepper and onion.
- 6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
- 7. Add in the Sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
- 8. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.
Cashew chicken is a popular Chinese recipe. You can make this easy recipe at home with two simple ingredients: cashew nuts and chicken.
While Chinese recipes are often featured here on Rasa Malaysia, I mostly share my favorite Chinese dishes—meaning those that I enjoy eating—with my readers. A simple Google search of the most popular Chinese food in the United States returns the following results:
1. Broccoli Beef
2. Sweet and Sour Pork
3. Cashew Chicken
4. Crab Rangoon
5. Egg Drop Soup
6. Moo Goo Gai Pan
7. Chow Mein
8. Fried Rice
9. Kung Pao Chicken
10. Egg Roll
As a Chinese, I have to say that this is not the most interesting list. In fact, some of the dishes are not even real Chinese, for example: Moo Goo Gai Pan. (Most of the dishes on the list are American-Chinese food, made popular by the Chinese restaurants in the United States. They are what general Americans know as Chinese food.)
Chinese cuisine—when done right—is pleasing, subtle, delicate, satisfying, and a great treat to the taste buds. However, most Chinese restaurants in the United States have pretty much butchered Chinese food and turned one of the greatest cuisines in the world into something vaguely recognizable—gooey, starchy, sticky, greasy, and downright unappetizing—one that is certain to leave a bad taste in the mouth of many diners.
Since most of my readers are Americans, I thought I would share with you the correct way of making these popular dishes. Today, I teach you the proper way of making Cashew Chicken—a very popular eat-in and take-out dish at Chinese restaurants in the United States.
The key to a great Chinese stir-fried chicken dish is simple: smooth and tender chicken meat lightly coated with a sauce, stir-fried over HIGH heat using a wok to achieve the breath of wok. To get the breath of wok, you can buy my cookbook “Easy Chinese Recipes” and learn the techniques. To make the chicken tender, I am going to share with you a secret, one that is used by many restaurants and Chinese chefs, BAKING SODA.
Baking soda serves two purposes:
1. to rid the chicken of any potential smell (I am sure you have had bad experiences eating chicken with a foul chicken odor;
2. to tenderize the meat. Just by looking at my pictures, you can tell that those chicken breast cubes are silky and tender. For the detailed instructions, please follow my BAKING SODA is the secret weapon to make any meat—chicken, beef, pork—tender.