Spicy Cashew Chicken with Plum Sauce
This flavorful Spicy Cashew Chicken with Plum Sauce is an irresistible fusion of sweet and savory tastes, amplified by the crunch of roasted cashews and the heat of chilies. Inspired by classic Asian stir-fry techniques, this dish is perfect for weeknight dinners or special occasions. With tender chicken cooked to perfection and a vibrant medley of vegetables, it's both nutritious and satisfying. Customize it with your favorite veggies or protein, such as beef or tofu, as we've experimented in the past. Serve it over Hokkien noodles or steamed rice for a well-rounded meal that will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
13
Ingredients
Ingredients
Peanut oil
4 tablespoons (For stir-frying)
Chicken breast
1 kg (Cut into strips)
Garlic cloves
4 (Minced)
Ginger
3 cm (Peeled and finely grated)
Spring onions
4 (Cut into 3 cm lengths)
Chilies
3 small (Two finely sliced, one deseeded and finely sliced)
Choy sum
2 bunches (Trimmed and chopped)
Oyster sauce
2 tablespoons
Plum sauce
1/2 cup
Dry sherry (or Chinese wine)
1 teaspoon
Hot chili sauce
2 teaspoons
Basil leaves
1/4 cup (Torn)
Cashew nuts
150 g (Unsalted and roasted)
Instructions
1
Heat a wok or large frying pan over high heat until it begins to smoke. Add 1 tablespoon of peanut oil and swirl it around to coat the surface.
2
In a small bowl, combine the oyster sauce, plum sauce, dry sherry, and hot chili sauce. Set aside.
3
Add a quarter of the chicken strips to the wok, spreading them out in a single layer. Stir-fry for 2 to 3 minutes, or until the chicken is browned and cooked through. Transfer the cooked chicken to a bowl and repeat the process with the remaining chicken, adding more oil as needed.
4
After all the chicken is cooked, add 2 teaspoons of oil to the wok. Swirl to coat, then add the minced garlic, grated ginger, spring onions, and chopped chilies. Stir-fry for about 30 seconds until fragrant.
5
Add the chopped choy sum (or any other vegetables you're using) to the wok, stir-frying for an additional minute until the greens are bright and tender.
6
Return the cooked chicken to the wok along with the sauce mixture. Stir-fry everything together for about a minute until all ingredients are well combined and heated through.
7
Finally, toss in the roasted cashews and torn basil leaves, stirring them gently through the stir-fry.
8
Serve the dish hot over steamed rice, fried rice, or Hokkien noodles, garnishing with additional fresh basil or spring onions if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Cashew Chicken with Plum Sauce?
It is a flavorful fusion dish featuring sweet and savory tastes with the crunch of roasted cashews and the heat of chilies.
What cut of meat is used in this recipe?
The recipe calls for 1 kg of chicken breast cut into strips.
Can I substitute the chicken with another protein?
Yes, you can customize the dish using beef or tofu as alternative proteins.
What type of oil is recommended for stir-frying?
Peanut oil is recommended for its high smoke point, requiring about 4 tablespoons in total.
How much garlic is needed?
You will need 4 minced garlic cloves.
How should I prepare the ginger?
Peeled and finely grate approximately 3 cm of ginger.
What vegetable provides the greens in this dish?
The recipe uses 2 bunches of trimmed and chopped choy sum.
How many chilies should I add?
The recipe suggests 3 small chilies: two finely sliced and one deseeded and finely sliced.
What are the main components of the sauce?
The sauce is a mixture of oyster sauce, plum sauce, dry sherry, and hot chili sauce.
How much plum sauce is required?
The recipe requires 1/2 cup of plum sauce.
Can I use something else if I do not have dry sherry?
Yes, Chinese wine is a suitable substitute for dry sherry.
How much hot chili sauce is included?
The recipe calls for 2 teaspoons of hot chili sauce.
What type of cashews should I use?
Use 150 grams of unsalted, roasted cashew nuts.
When should I add the basil?
Torn basil leaves should be tossed in at the very end of the cooking process.
How do I cook the chicken to ensure it is browned?
Stir-fry the chicken in small batches over high heat for 2 to 3 minutes per batch.
What is the first step in the cooking process?
Heat a wok or large frying pan over high heat until it begins to smoke before adding oil.
How long should I stir-fry the aromatics?
Stir-fry the garlic, ginger, spring onions, and chilies for about 30 seconds until fragrant.
How should the spring onions be prepared?
Cut 4 spring onions into 3 cm lengths.
What should I serve this stir-fry with?
It is best served over steamed rice, fried rice, or Hokkien noodles.
Is this recipe suitable for a quick meal?
Yes, it is tagged as a quick meal and is perfect for weeknight dinners.
Can I add more vegetables to this recipe?
Absolutely, you can customize the dish with your favorite medley of vegetables.
What is the role of oyster sauce in this dish?
Oyster sauce adds a savory, umami depth to the stir-fry sauce mixture.
How much basil is needed?
The recipe calls for 1/4 cup of torn basil leaves.
Why should the chicken be cooked in batches?
Cooking in batches prevents the wok from cooling down, ensuring the chicken browns rather than steams.
What garnish is recommended?
Garnish with additional fresh basil or spring onions if desired.
Is this a spicy dish?
Yes, it is a spicy dish containing both fresh chilies and hot chili sauce.
How long does it take to cook everything once the chicken is returned?
Everything is stir-fried together for about one minute until combined and heated through.
What is the texture of the cashews in this dish?
The roasted cashews provide a satisfying crunch that contrasts with the tender chicken.
Is this recipe low-carb?
It is noted as a low-carb option, especially if served without rice or noodles.
How much chicken breast is needed for 13 ingredients?
The recipe requires 1 kg of chicken breast strips for this specific ingredient count.