Cashew Chicken.

I’m on the search for the perfect cashew chicken (like Archie’s). This recipe from Rasa Malaysia came pretty close for being the first recipe out of the gate, yet it still missed the mark. I could possibly come back to this one and revise since it’s pretty close but for now I’m out to see if I can find something closer as is. I should probably go to Archie’s to refresh my taste buds, it has been awhile. Either way the search continues…

Cashew Chicken

Makes 4 small 2 large portions. Recipe from Rasa Malaysia.

1 10 oz. boneless & skinless chicken breast, cubed. (organic free range whenever you can swing it.)
1/2 c. cashew nuts
1 small green bell pepper, cut into small square pieces (I used red)
5 slices ginger
1/4 onion, cut into small square pieces (replaced with more cashews, family do not likey)


1 t. baking soda
1 t. corn starch
1/2 t. rice wine (I used pale dry sherry)


1/2 T. oyster sauce
3/4 t. soy sauce
3 T. water
3 dashes white pepper powder (I used fresh black)
1/2 t. turbinado sugar, blended into a fine powder
1/2 t. rice wine (I used pale dry sherry)
1/8 t. sesame oil
sea salt and fresh cracked black pepper to taste

Marinate chicken in baking soda for 15 – 20 minutes. Rinse well making sure you get all of the baking soda off chicken. Pat dry and marinate in the rest of the ingredients for another 15 minutes. Make sauce and set aside. Heat wok with a T. of oil, quickly cook the chicken pieces half way through. Remove and set aside. Heat another T. of oil and add ginger and bell peppers and onions. Cook for a minute till aromas unleash. Add the chicken and cashews and stir a couple times. Add sauce and stir till all is coated well and chicken is cooked through. I tripled the sauce because I like sauce and it seemed like so little in this recipe. I was happy I did but you might have to add a tiny bit more corn starch to thicken it up. Serve with brown rice.

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