BETTER THAN TAKEOUT - Cashew Chicken!
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My new cashew chicken recipe is the best one I've made yet! This video is my ultimate guide for how to make the best possible cashew chicken at home. I've given you every tip, every trick that I use to maximize the deliciousness of this dish. Follow these tips and it'll be the best Thai cashew chicken you've ever had from any restaurant!
00:00 intro
00:33 Prepping the chicken
01:39 Cashew Chicken Sauce
02:34 Prepping vegetables and cashews
03:33 Making fried chilies
04:53 Cooking cashew chicken
10:11 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
BETTER THAN TAKEOUT - Chicken and Cashew Nuts Recipe
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Today we are making Cashew chicken - a popular stir fry originating in the Zhejiang province of China. It is quick and easy. No cooking skills are required, and it tastes better than takeout.
INGREDIENTS (Serves 2 people)
To marinate the chicken
400g / 14oz of chicken breast
1/4 tsp of salt
1/4 tsp of baking soda
White pepper to taste
2 tsp of cornstarch
1 tsp of dark soy sauce (Amazon Link -
For the sauce
1 tbsp of soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1/2 tbsp of hoisin sauce (Amazon Link -
1/2 tbsp of dark soy sauce (Amazon Link -
1/2 tsp of five-spice powder (Amazon Link -
3 tbsp of water
1.5 tsp of cornstarch
To stir fry
3 tbsp of vegetable oil
1/2 cup of cashew
10 cloves of garlic, cut in halves
1/2 inch of ginger, sliced thinly
3 scallions, diced and separate the white and green part
70g / 2.5 oz of bell pepper
70g / 2.5 oz of green bell pepper
70g / 2.5 oz of carrot
A splash of water as needed
INSTRUCTIONS
Slice the chicken breast into 2/3-inch thick strips, then dice into 2/3-inch cubes.
Marinade the chicken with salt, baking soda, white pepper, cornstarch, dark soy sauce, and Chinese cooking wine. Set it aside for 15 minutes.
Combine soy sauce, oyster sauce, hoisin sauce, dark soy sauce, five-spice powder, water, and cornstarch in a bowl and stir until there are no lumps. Set it aside.
Peel 10 cloves of garlic and cut them into halves; Slice the ginger thinly; Dice the scallions and separate the white and green parts;
Cut the red and green bell pepper into small diamond shapes. Cut the carrot into 2/3-inch bite size pieces. Different color of vegetables makes this dish pretty in presentation. However, feel free to switch them with whatever you have in your kitchen.
Add oil and cashew to the wok and stir over medium heat for 1 minutes 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. Stir for 3 minutes or until the chicken is nicely charred. Remove the chicken from the wok but leave the oil behind.
Add garlic, ginger, diced white part of the scallions, and carrot to the same wok. Stir until fragrant. Add a splash of water and cover the vegetables with a lid and wait for a couple of minutes to allow the steam to cook the carrot through.
Add the red and green bell pepper, pour in the sauce, introduce the chicken back to the wok, and stir well. If the wok looks dry, you can add another splash of water to help to mingle everything.
Before serving, add the nuts and diced green part of the scallions and toss thoroughly.
Serve with white rice or noodles.
Make Chinese Diner Cashew Chicken - Better & Cheaper
My dad used to order cashew chicken at our usual Chinese restaurant. Here's my take on this nostalgic dish.
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** CHAPTERS **
0:00 - Introduction
0:27 - Prepare & marinate chicken
2:26 - Prepare vegetables
3:58 - Make sauce
4:54 - Toast cashews
5:48 - Cook chicken
6:48 - Cook vegetables
8:20 - Add chicken & sauce
9:21 - Add cashews
9:45 - Plate food
10:13 - thetaste
11:24 - Flo's thoughts
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腰果雞丁How to make: Chicken with Cashew Nuts : Sit Fry: Authentic Chinese Cooking
Retired Chef Fai, teach you how to make this, well known, favorite food that ordered by american dinner in an authentic chinese restaurant. Now, you can make this at home, and your love one & friends will like and enjoy this feast.
Below are the list of those ingredients. Thru the courtesy of Elise Xuereb, who also helps us type those list & create list of procedure. So, we can COPY-PASTE-PRINT the same.
Ingredients:
1 pound Boneless Chicken Thighs (cubed)
4 oz. pre - toasted and unsalted Cashew Nuts
1 tablespoon Minced Ginger
1 tablespoon Minced Garlic
1/2 of a Red Bell Pepper (diced)
1/4 Yellow Onion (diced)
2 stalks Celery
1 teaspoon cooking Rice Wine
2 tablespoons Light Soy Sauce for meat and 1 tablespoon for pre-mix sauce
1 teaspoon Sesame Oil for meat and 1 teaspoon for pre-mix sauce
Cooking oil (as needed)
1 teaspoon Sugar
1/4 cup Chicken Stock
1 pinch of White Pepper
1 teaspoon Corn Starch
Method:
1.Marinate: Add Rice Wine, Soy sauce and sesame oil to the chicken and mix.
2.Add corn starch to the mix and set aside for 30 minutes.
3.Make Pre-Mix: Sugar, Chicken Stock, soy sauce, sesame oil and white pepper.
4.Stir cashew nuts in a pan with the cooking oil.
5.Remove from pan and set aside.
6.Add 3 tablespoons of cooking oil.
7.Stir fry half of the ginger and garlic until fragrant.
8.Add 1/3 of our marinated meat.
9.Stir fry for 5-6 minutes until cooked.
10.Remove when cooked and stir fry the rest and set aside.
11.Add 2 tablespoons of cooking oil to the pan.
12.Stir fry the remaining ginger and garlic.
13.Add all vegetables: Red bell pepper, yellow onions and celery.
14.Stir fry for 5 minutes, then put the cooked chicken with the vegetable mix.
15.Add the Pre-mix sauce done in Step 3.
16.Add cashew nuts.
17.Add to serving plate
Cashew Chicken Recipe | ASIAN FLAVOURS
Cashew Chicken Recipe | ASIAN FLAVOURS
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Recipe
200 grams chicken breast
1/4 ts salt
1/4 tsp pepper
oil
SAUCE
1 tbsp oyster sauce
1 tsp light soy sauce
1/4 tsp dark soy sauce
1tsp sugar
1/4 tsp black pepper
2 tbsp water
50 Grams carrots
70 grams green capsicum
70 grams red capsicum
50 grams cashew nuts
1 tsp cornstach
2 tbsp water for cornstarch
2 tbsp cooking oil
MUSIC
Italian Morning by Twin Musicom is licensed under a Creative Commons Attribution license (
Artist:
Enjoy watching & happy cooking!
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Chicken Cashew nuts recipe || cashew nuts chicken || Chicken Cashew nuts
____Chicken Cashew nuts____
Ingredients you’ll need
One of the great things about this cashew chicken recipe is that the ingredients are pretty basic, and you should be able to find just about everything you need any at local supermarket.
_______A______
150 grams chicken breast, cut into bite sized pieces
Onion
Capsicum
Carrot
Zucchini
Garlic
Green chilli
Shitake mushroom
________B_____
__For chicken marination__
Pinch of ground white pepper
pinch of salt
1 tsp cooking oil
2 tsp cornflour
______C_____
___For Sauce___
5 tbsp ketchup.
1 tsp oyster sauce (mama sita)
2 tsp dark soy sauce ( lee kum kee)
1 tsp worcestershire (american garden)
2 tsp White vinegar
2 tsp sugar
2 tsp Honey
1 tsp spicy Red chilli sauce
______C_____
Spring onions
Roasted cashews
serve with Rice
chicken spring roll recipe__
chicken chowmein recipe__
Music: The Universe Needs You
Musician: Sapajou
URL: