Cashew Chicken

Put the chicken into a bowl and add the baking soda. Mix to coat the chicken with the baking soda. Marinate the chicken with the baking soda for 15 minutes.

Rinse the chicken thoroughly with water and then dry the pieces. Ensure that the baking soda is completely rinsed off and that the chicken is dried well. Stir together the the cornstarch and rice vinegar and toss with the chicken and let it marinate for another 15 minutes.

Whisk together the sauce ingredients and set aside.

Over medium-high heat, heat a large skillet or wok with 1 tablespoon of canola oil and stir fry the chicken meat until it’s white and just underdone, about 3 minutes. Remove the chicken from the skillet and set aside.

Add another tablespoon of cooking oil to the skillet and add the ginger, mushrooms, peppers and yellow onion. Stir fry until the peppers are aromatic. Then add the chicken back in along with the green onions, garlic and cashews. Stir and let cook for 2-3 minutes more.

Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt and pepper to taste. Remove from heat and let sit for 1-2 minutes. The sauce will thicken. Garnish with more green onions and cashews, if desired

Cassie’s Notes:
Substitute any vegetables that you have on hand for the stir-fry. I like to add fresh green beans, broccoli, red peppers and water chestnuts to this dish.

I serve brown rice along side the cashew chicken.

Adapted from Rasa Malaysia.