Yāo Guǒ Jī Dīng - 腰果鸡丁- Chicken stir-fry with cashews

Ingredients

• 340 gchicken thigh fillets
• 1 tspcornflour
• 1/2 tspwhite pepper
• 2 tspwater
• 1 tspoil
• 1 tbspoyster sauce
• 1 tbsplight soy sauce
• 1 tspdark soy sauce
• 2 tspcornflour
• 1 tsppalm sugar
• 3 tbspwater
• 1 tspsesame oil
• 2 tbspoil
• 110 gcashews
• 4 clovesgarlic, sliced
• 5 slicesginger, cut into thin strips (julienne)
• 1 smallonion, roughly chopped
• 1bell pepper, roughly chopped

Instructions

1. 1

   Season the chicken

   Cut the chicken into cubes and put it in a bowl. Mix in the 1 tsp cornflour, white pepper and 2 tsp water, then add the 1 tsp oil and stir until the pieces are coated. Set aside.

2. 2

   Mix the sauce

   In a bowl, combine the oyster sauce, light and dark soy sauces, 2 tsp cornflour, palm sugar, 3 tbsp water and sesame oil. Stir well and set aside.

3. 3

   Fry the cashews

   Heat the 2 tbsp oil in a pan over low heat with the cashews. Fry, stirring constantly, until golden brown. Lift out the cashews, leaving the oil in the pan.

4. 4

   Cook the chicken

   Add the chicken to the pan and stir-fry over high heat until the outside is pale and the chicken is nearly cooked through. Remove it from the pan, leaving the oil behind.

5. 5

   Cook the aromatics

   Add the garlic, ginger and onion to the pan. Stir-fry until the onion softens and begins to colour lightly around the edges.

6. 6

   Add the pepper

   Add the bell pepper and cook for about 1 minute. Return the chicken and stir-fry for about another minute, mixing everything together.

7. 7

   Thicken the sauce

   Pour in the sauce and keep stirring until it thickens. Mix in the cashews and serve.

What is Yāo Guǒ Jī Dīng?

Yāo Guǒ Jī Dīng is a Chinese-style chicken and cashew stir-fry, known in English as chicken with cashews. The name describes the combination of cashews and diced chicken.

This version brings together a savoury oyster-and-soy sauce with ginger, garlic, onion and bell pepper. Frying the cashews separately helps keep their crunch when they are stirred through at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies most of the protein, while the cashews contribute fat and some protein; the sauce ingredients and any rice served alongside provide most of the carbohydrates. Pair a serving with steamed rice and extra greens or vegetables for a more balanced plate.

Coating the chicken

Chicken coating: the small amount of cornflour, water and oil clings to the thigh pieces and helps them cook with a lightly coated surface. Mix thoroughly so there are no dry patches before setting the chicken aside.

Thigh meat: it stays tender through the two rounds of cooking. Cut the pieces to a similar size so they cook at roughly the same rate.

Getting the sauce ready

Cornflour: stir it into the sauce ingredients before they go into the hot pan, so it is dispersed rather than clumping. Give the sauce another stir just before pouring, as the cornflour can settle.

Soy and oyster sauces: light soy brings savouriness, while dark soy adds a deeper colour. Palm sugar balances their salty flavour, and sesame oil adds a fragrant finish.

Managing the heat

Cashews: start them in the oil over low heat and keep stirring until they turn golden. They can colour quickly, so take them out as soon as they are ready.

Chicken: once the cashews are removed, cook the chicken over high heat until pale outside and almost cooked. It goes back into the pan later, so it finishes cooking with the vegetables and sauce.

Checking texture and doneness

Onion and pepper: cook the onion until softened and just beginning to colour at the edges, then give the pepper about 1 minute. This keeps the pepper from losing all its bite.

Sauce: keep stirring after adding it, until it thickens and coats the chicken and vegetables. The chicken should be cooked through before serving.

Serving the stir-fry

Rice: serve the chicken and cashews with steamed rice to catch the savoury sauce. Noodles are another straightforward accompaniment.

Fresh contrast: a simple side of crisp greens or lightly dressed vegetables balances the rich sauce and nuts. Add the cashews just before serving to preserve their texture.

Recipe notes & tips

• Cut the chicken into evenly sized cubes for more consistent cooking.
• Prepare and measure the sauce ingredients before heating the pan.
• Keep stirring the cashews over low heat so they brown evenly.
• Remove the chicken while it is nearly cooked, then return it to finish in the sauce.
• Stir the sauce immediately before pouring it into the pan.

Variations

• Add chilli: include sliced fresh chilli with the garlic and ginger for extra heat.
• Swap the pepper: use another colour of bell pepper, chopped in the same way.
• Use chicken breast: cut it into cubes and take care not to overcook it.
• Change the nuts: use roasted peanuts instead of cashews for a different crunch.
• Add greens: stir in a handful of leafy greens near the end, cooking until just wilted.

Common mistakes to avoid

• Cashews browning too fast: keep the heat low and stir constantly.
• Uneven chicken pieces: cut the cubes to a similar size so they cook more evenly.
• Lumpy sauce: mix the cornflour thoroughly with the sauce ingredients before adding it.
• Overcooked pepper: limit its first cooking to about 1 minute.
• Cashews turning soft: stir them in at the end, just before serving.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat until piping hot, stirring gently; the cashews may soften after storage.

Frequently asked questions