- Prepare Sauce: In a small bowl, mix cornstarch and soy sauce until smooth and lump-free. Add the remaining sauce ingredients and mix well.
- Marinate Chicken: Transfer 2 tablespoons of the sauce to the chicken and mix to coat. Let the chicken marinate for at least 10 minutes.
- Stir-Fry the Aromatics: Heat oil over high heat in a wok or heavy-based skillet. Add minced garlic and chopped onion, and stir-fry for 1 minute until fragrant.
- Cook the Chicken: Add the marinated chicken pieces to the pan and cook for 2 minutes until slightly browned.
- Add Bell Pepper: Stir in the green bell pepper and cook for 1 more minute.
- Finish the Sauce: Add the remaining sauce and water to the wok. Stir everything together and bring to a simmer. Cook for about 1 minute, or until the sauce thickens.
- Add Cashews: Stir in the roasted cashews and mix well. Remove the wok from heat.
- Serve: Serve immediately with steamed rice or for a lower-carb option, use cauliflower rice.
Tips:
- Substitutions: If you can’t find Chinese cooking wine or mirin, you can substitute it with dry sherry and a pinch of sugar.
- Additional Veggies: Feel free to add other vegetables like broccoli, snap peas, or carrots to boost nutrition.
Enjoy this tasty Cashew Chicken stir-fry, perfect for a quick and healthy dinner!
