Chinese Cashew Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 21 minutes

Ingredients

1 tbsp cornstarch / cornflour

3 tbsp soy sauce (, all purpose or light, Note 1)

1 1/2 tbsp Chinese cooking wine or Mirin (Note 2)

3 tbsp oyster sauce

2 tsp sesame oil

Dash of white pepper (sub black)

500g / 1 lb chicken thigh (, skinless boneless, cut into 2.5cm/1" pieces, Note 3)

2 tbsp peanut oil (or vegetable oil)

2 garlic cloves (, minced)

1/2 onion (, chopped into 1.75 cm / 3/4" pieces, yellow, brown or white)

1 green capsicum / bell pepper (, chopped into 2 cm / 0.8" pieces)

6 tbsp water

3/4 cup roasted cashews (, unsalted)

Directions

Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.

Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.

Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.

Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.

Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.

Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!

Nutrition

• Calories: 559 kcal
• Total Fat: 41 g
• Saturated Fat: 9 g
• Cholesterol: 122 mg
• Sodium: 1324 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 1 g
• Total Sugars: 6 g
• Protein: 26 g