Cashew Chicken

Bee's Baking - Cashew ChickenAdapted from Rasa Malaysia


For the stir-fry

2 chicken breasts, cut into cubes
1 cup unsalted roasted cashew nuts
1 large green bell pepper, cut into small square pieces
10 slices ginger
1 onion, chopped

For the marinade

2 teaspoons baking soda
2 teaspoons corn starch
1 teaspoon rice wine

For the sauce

1 tablespoon (~20g) oyster sauce
1 ½ teaspoons soy sauce
6 tablespoons water
¼ teaspoon white pepper powder
1 teaspoon sugar
1 teaspoon rice wine
¼ teaspoon sesame oil


1. Marinate chicken in baking soda for 15-20 minutes, then rinse thoroughly and pat dry
2. Marinate chicken in rice wine and corn starch for a further 15 minutes
3. Mix ingredients for the sauce together and set aside
4. Brown chicken in a pan and set aside
5. Stir-fry ginger, bell pepper, and onion until fragrant
6. Return chicken to pan, add the sauce mixture, and continue stir-frying until the meat is cooked

Nutritional Information

– Recipe yields 6 servings
– Each serving (no rice) contains ~278 calories, 16g carbs, 25g protein, and 13g fat

Bee's Baking - Cashew Chicken


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