Yaoguo jiding (腰果鸡丁)
China
Tender chicken pieces, crunchy cashews and fresh vegetables in a fragrant brown sauce. A quick Asian dish, perfect for a weekday dinner.
Ingredients
- 340 g chicken thighs
- 3 tsp corn starch
- 0.125 tsp white pepper
- 55 ml water
- 35 ml vegetable oil
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 113 g cashews
- 3 pcs garlic
- 5 pcs ginger
- 1 pcs onion
- 1 pcs bell pepper
Steps
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Cut the chicken thighs into small cubes, sprinkle with 1 tsp corn starch, 0.125 tsp white pepper, add 10 ml water and 1 tsp vegetable oil, mix well and set aside.
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In a separate bowl, combine 1 tbsp oyster sauce, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 tsp corn starch, 1 tsp sugar, 45 ml water and 1 tsp sesame oil. Mix thoroughly.
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Heat a cold skillet, add 2 tbsp vegetable oil and fry the cashews until golden, stirring constantly. Transfer the cashews to a separate bowl, leaving the oil in the skillet.
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In the same skillet, stir‑fry the prepared chicken pieces over high heat until a light crust forms and they are nearly cooked through. Remove the chicken from the skillet.
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Add the sliced garlic, ginger, and onion to the skillet. Sauté until the onion becomes soft and lightly browned.
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Add the sliced bell pepper, stir‑fry for about 1 minute, then return the chicken to the skillet and toss everything together for another minute.
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Pour the prepared sauce into the skillet, stirring constantly until it thickens and coats all the ingredients.
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Remove the skillet from the heat, add the fried cashews and gently stir. Serve the dish immediately.