Crispy chicken and crispy vegetables gives this cashew chicken an amazing crunch accompanied by the delicious sauce that you can customize to fit your taste buds!
2 cups oil for frying
3 to 4 tbsp olive oil for stir frying the cashews, mushrooms and veggies
2 lbs chicken breast cut in 1 inch pieces
Marinate chicken with
1 tbsp ginger and garlic
pinch of black pepper
pinch of salt
For the coating of the chicken:
1 tsp salt
1 cup white all purpose flour
1/2 cup cornstarch
1 tsp paprika
1/2 tsp black pepper
2 tbsp chili garlic sauce (sambal)
2 tbsp oyster sauce
5 tbsp soy sauce
4 tbsp water
3 tbsp organic coconut sugar (optional)
8 oz thinly sliced bella mushrooms
8 oz snow peas cut diagonally
1/2 green bell pepper diced
1/2 red bell pepper diced
1/2 yellow bell pepper diced
1/2 orange bell pepper diced
1 small onion diced
1/2 to 1 lime juiced (optional)
3 dried chili peppers
1/4 to 1/2 cup roasted unsalted cashews
2 tsp fresh garlic chopped
Spring onions only the greens cut in 2 inches
In your marinated chicken add the white flour, corn starch, paprika, salt and black pepper and mix it well until everything is combined really well. Next assemble the sauce by mixing all the sauce ingredients listed above and keep it aside. Make sure and do a taste test to make sure you like the taste of the sauce, adjust it accordingly.
In a big pan heat up your oil and fry the chicken and keep that aside. Clean out the pan and olive oil, dried chilli peppers and the cashews and stir fry this and keep it aside, in the same oil add the garlic and sliced mushrooms and stir fry that for a couple of minutes or until it has some color than proceed with all the veggies and make sure and toss the vegetables and stir fry it where the veggies still are crunchy. Transfer the vegetables in another vessel and in the same pan add the sauce mixture and on high let the mixture thicken up a little before you start adding everything in it. Lastly sprinkle with lemon juice and enjoy!

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