I'm Tess and tonight I'm making a
classic Chinese cashew chicken dinner.
I'm Velveting the chicken for smooth and
tender chicken.
I'll show you step-by-step how to make
this delicious Chinese chicken stir-fry.
Stay tuned!
(intro music)
This Chinese Cashew Chicken
is another chicken stir-fry to add to
the list. It is easy and a definite
comfort food. This is a stir-fry so I'm
making sure everything is prepped and
ready before cooking. For this Chinese
cashew chicken recipe I'm going to
velvet the chicken. This is a cooking
technique used to make the chicken
tender with a smooth velvet like texture.
If you often wondered how the Chinese
restaurants get that unique soft velvet
light coating on the chicken... this is how.
It is called velveting and it really
makes the chicken nice and soft and tender.
It is also a healthier cooking technique.
I have about a pound of sliced
boneless chicken breasts and you can use
chicken thighs. I cut the chicken into
small thin slices and I'm adding in some
light soy sauce, rice wine vinegar, an
egg white, enough cornstarch to
thoroughly coat all the chicken. This is
about the consistency that you're
looking for. This is a pan of water that
I brought up to boil or just shy of a
boil and I'm adding in the chicken pieces.
They will sink to the bottom.
You don't want to stir until you get all the
pieces in there and then you only want
to give one or two gentle pushes to make
sure none of the pieces are sticking.
We are blanching the chicken and it's only
going to take about 2 to 3 minutes for
the chicken to thoroughly cook. As the
chicken cooks you will see the chicken
start to float to the top and that is a
good indicator that the chicken is done.
Once done, remove the chicken with a
slotted spoon or you can place the
chicken in a colander to drain. For the
sauce I'm using some water but you can
use broth, adding in some light soy sauce,
oyster sauce, hoisin sauce, sesame oil and
some corn starch for thickener. Giving
that a good mix and setting to the side.
This is Chinese cashew chicken so we
have to have lots of cashews! I'm giving
the cashews a gentle toss and toasting
in a dry low heat pan. Cashews are the
highlight of this Chinese stir-fry and
this will help enhance the cashew flavor.
Toast for about three to four minutes
and then remove the cashews from the pan.
Okay! Let's make this Chinese cashew
chicken stir-fry. In the same pan on
medium-high heat I'm adding in some oil,
minced garlic and ginger. Giving that a
good stir and cooking for about 20 to 30
seconds and then I'm adding in some
diced onions, bell peppers and celery.
Cooking and stirring for another two to
three minutes. I'm adding in some diced
snow peas. Cooking and stirring for
another minute. In goes the toasted
cashew nuts and the chicken. Giving that
a good gentle toss to combine.
Giving my sauce a good stir and then
pouring all over the top. Cooking and
stirring for a couple minutes and the
sauce will thicken. The chicken, cashews
and vegetables will be coated in that
delicious sauce.
And it's time to eat! See how easy that
was?!
This Chinese cashew chicken stir-fry is
easy, delicious and comforting.
Forget about ordering out and make it at home.
I really like Velveting the chicken.
With the crunchy cashews and vegetables, the
smooth velvety tender chicken is a nice contrast.
The sauce is light and brings
everything together. I hope you give this
Chinese cashew chicken stir-fry a try
and enjoy.
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your friends and family. And until next
time, Much Love!
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