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Recipe: Cashew Chicken

I think I’ve noted previously that I could happily exist on Chinese food, with the occasional steak thrown in now and then.  The rest of the family, not so much.  Because they’re picky bastards, that’s why.  When we order Chinee both the Husband and Boychild get cashew chicken, albeit WITHOUT any veg.

No vegetables, just nuts.  Just nuts?  Yes, just the nuts.

 Conveying this point to the inevitable Mandarin-speakers has been something of an adventure, so I’m always on the lookout for a recipe we can make at home.  This one was pretty dang tasty…


  • 4lbs chicken breast, cubed
  • 1 cup cashews
  • 1 small onion, chopped small


  • 1 tsp baking soda
  • 5 tsp corn starch
  • 3 tbsp rice wine


  • 4 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 4 tbsp water
  • 3 dashes white pepper
  • 4 tsp sugar
  • 4 tbsp rice wine
  • salt to taste

Start by “marinating” the chicken pieces in just the baking soda for 15 minutes.  (This makes for that silky texture you get in Chinee food.)  Rinse the chicken thoroughly then add the corn starch/rice wine mixture and let marinate for another 15 minutes.

Mix the sauce ingredients together and set aside.

Heat up your wok pan with 2 tbsp cooking oil and fry the chicken until the surface is white, then remove from the pan.

Add another tbsp of oil and saute the onion until soft, then add the cashews.  Stir them around a bit, then add the chicken and sauce.  

Simmer, stirring often, until the chicken is cooked through.  Serve with rice or noodles. Then for dessert, serve mochi.