Dragon Chicken Cashew Stir Fry (Print)
Crispy chicken, toasted cashews, and fresh vegetables tossed in a bold, tangy-sweet Asian-inspired sauce.
# Ingredients:
→ Marinade
01 -
1 large egg
02 -
1 tablespoon reduced sodium soy sauce
03 -
0.5 teaspoon ground ginger
04 -
0.5 teaspoon garlic powder
05 -
0.5 teaspoon onion powder
06 -
0.5 teaspoon paprika
07 -
0.5 teaspoon cayenne pepper
08 -
450 grams chicken thighs, sliced into 1.25 cm strips
→ Chicken Breading
09 -
65 grams plain flour
10 -
30 grams cornstarch
11 -
0.5 tablespoon chili powder
12 -
Canola or vegetable oil, for pan frying
→ Sauce
13 -
60 ml reduced sodium soy sauce
14 -
60 grams ketchup
15 -
45 ml honey
16 -
30 ml oyster sauce
17 -
22–30 ml Asian chili sauce (such as Sambal Oelek)
18 -
15 ml Chinkiang vinegar or a mix of 7.5 ml balsamic vinegar and 7.5 ml rice vinegar
19 -
15 ml toasted sesame oil
20 -
7.5 grams cornstarch
→ Stir Fry
21 -
130 grams unsalted cashews
22 -
15 ml vegetable or peanut oil
23 -
0.5 white onion, thinly sliced
24 -
1 red bell pepper, thinly sliced
25 -
15 grams freshly grated ginger
26 -
6 garlic cloves, minced
→ Garnish
27 -
Toasted sesame seeds
28 -
Sliced green onions
# Steps:
01 -
In a large bowl, whisk together the egg, soy sauce, ground ginger, garlic powder, onion powder, paprika, and cayenne. Add sliced chicken and toss to coat thoroughly. Marinate for 30 minutes at room temperature or refrigerate overnight, returning to room temperature before breading.
02 -
In a medium bowl, combine soy sauce, ketchup, honey, oyster sauce, Asian chili sauce, vinegar, toasted sesame oil, and cornstarch. Whisk until smooth and cornstarch dissolves completely. Set aside.
03 -
Mix flour, cornstarch, and chili powder in a large plastic bag or bowl. Remove chicken from marinade, pat off excess moisture, and coat evenly in the breading mixture by tossing or shaking.
04 -
Heat 60 ml of oil in a large nonstick skillet over medium-high heat. Working in batches, cook breaded chicken in a single layer for about 4 minutes, flipping once, until golden and fully cooked. Transfer to a plate lined with paper towels. Add more oil as needed for remaining chicken.
05 -
In a dry large cast iron skillet over medium heat, toast cashews, stirring occasionally, until golden spots form. Remove from heat and set aside.
06 -
Add a drizzle of oil to the skillet over medium-high heat. Sauté sliced onion and bell pepper for 2 minutes. Add grated ginger and minced garlic; stir fry for 30 seconds until aromatic.
07 -
Whisk sauce briefly, then pour into the skillet with vegetables. Bring to a simmer, stirring frequently, until slightly thickened, about 1 minute.
08 -
Return cooked chicken and toasted cashews to skillet, stirring to coat evenly with sauce. Garnish with toasted sesame seeds and sliced green onions before serving.
# Additional Notes:
01 -
Prep key components ahead for efficient weeknight workflow.
02 -
For maximum crispiness, combine chicken and sauce just before serving.
03 -
Adjust quantity of Asian chili sauce to customize heat level.