Cashew Chicken

Overview

Cashew chicken is a delicious traditional Han dish. Everyone makes it differently, and most of them are modified according to their own taste. Delicious and inexpensive, nutritious and delicious, suitable for all ages😋

Tags

• hot dishes
• home cooking
• preparing meals
• dinner with friends
• spring recipes
• autumn recipes
• winter recipes
• lunch
• dinner
• students
• chicken thigh
• cooking wine
• cucumber
• edible oil
• garlic
• msg
• onions
• oyster sauce
• red bell pepper
• starch
• yellow pepper
• black pepper
• broccoli root
• cashew nuts
• ginger
• salt

Ingredients

Steps

1. 1 Dice the bell peppers and dice the broccoli roots (the broccoli sprigs were used in the Christmas tree salad yesterday, so don’t waste the remaining roots). Dice the chicken legs, add an appropriate amount of salt, cornstarch, cooking wine and oyster sauce, mix well and marinate for five minutes.

   

2. 2 Cut the cucumber into two sections of the same length, stand the cucumber upright, cut off almost half of the height from the right two-fifths of the cucumber, then cut the same length from the left two-fifths of the cucumber, and then cut off the remaining part in the middle

   

3. 3 Use a small spoon to hollow out the middle bottom into a barrel shape and connect the handles with toothpicks.

   

4. 4 Boil water in a pot, put in the diced broccoli roots, and blanch for about 3 minutes and set aside.

   

5. 5 Heat oil in a pot until it is 60% hot, add cashew nuts and fry until golden brown, remove and set aside.

   

6. 6 Heat oil in a pot, add onions, ginger, and garlic and sauté until fragrant, add marinated diced chicken and stir-fry for 3 minutes, add diced bell peppers and broccoli roots, stir-fry evenly, thicken, and turn off the heat for 2 minutes. A little black pepper, salt and MSG, and finally add cashews.

   

7. 7 Remove from pan and plate.

   

8. 8 This dish is tender, fragrant and crispy. The tender part is the diced chicken and the crispy part is the cashew nuts.