Do you know what’s better than a take out?? Make it at home. This Crunchy Cashew Chicken tastes as good as the restaurant version. Tender juicy Chicken, Crunchy peppers, Cashew, and the sauce is full of Umami. And the bonus is you can make it in an instant pot. I know when it comes to Chinese cooking, all you need is a wok or a skillet. But this Instant pot version is equally good.
Ingredients you need for Cashew Chicken
Looking at the list of ingredients you might get overwhelmed. The Asian sauces like Soy Sauce, Oyster Sauce, Vinegar etc. stays well for years. And the quality of sauce matters a lot, so I would recommend to invest in some good quality ones.
Chicken thighs or breast. I like chicken thighs because it stays moist and juicy. If you are using Chicken breast, cut chicken into thin strips against the grainVegetables– Colourful peppers, Broccoli, Snap peasSoy sauce, Oyster Sauce – Use good quality low Sodium Soy Sauce. Chinese Cooking wine – It makes a huge difference, so a trip to a nearby Asian store would be worth it. You can substitute it with dry sherry or Chicken Stock. Sesame OilOnion, Garlic, and GingerTo thicken use a cornflour slurry.
To make on Stove top
Like any other stir fry recipes, you can make Cashew Chicken on the stovetop as well. Use a wok or a skillet. Mix all the sauce ingredients. Take two tablespoon of sauce mix and add to the chicken and let it marinate. Heat oil in a wok/skillet. Add dry red chili and fry it for 10 seconds. Add onion, garlic and ginger to the pan. Sauté until the ginger garlic no more smells raw for a minute. Add Chicken to the pan. Let it be there undisturbed for a minute, then toss and sauté for another minute. Add the peppers, sauce mix, chicken stock, and cornflour slurry. Cook until the chicken has cooked through.
More Instant Pot Chicken recipes you might like
Instant Pot Shredded Chicken Instant Pot Chicken in a creamy tomato sauce Honey Garlic Chicken
