• Half Chicken Fillet: Cut into cubes, washed, and ready to go.
• Salt: ½ teaspoon
• Black Pepper: A pinch
• Soy Sauce: ½ to 1 teaspoon
• Cornstarch: 1 tablespoon
• Cashews: Unsalted and unroasted

Marinate the Chicken: Start by taking the chicken cubes and adding salt, a pinch of black pepper, soy sauce, and cornstarch. Mix everything well. There’s no need to marinate it for long; just let it sit while you prepare the other ingredients Chicken Cashew.

Roast the Cashews: In a pan, heat a small amount of cooking oil and lightly roast the cashews until they turn crispy. Roasting the cashews enhances their flavor and gives them a nice crunch. Once roasted, remove them from the pan and set them aside.

Cook the Chicken: Using the same oil in the pan, fry the marinated chicken cubes. Thanks to the cornstarch coating, the chicken will turn out crispy, and the seasoning will adhere well without burning. Fry the chicken over low to medium heat, ensuring it cooks evenly. Be careful not to overcook it, as this can make the chicken dry and less enjoyable.

Prepare the Sauce: In a separate pan, add the leftover oil and heat it up. Begin by adding finely chopped garlic (3-4 cloves) and sauté it until it releases its aroma. Next, add a roughly chopped onion, a few carrot slices, and bell peppers. These vegetables add color and texture to the dish. Sauté them lightly, ensuring they remain slightly crunchy.

Season the Vegetables: Season the vegetables with a small amount of salt (less than a teaspoon), ½ teaspoon of chili flakes, and ½ teaspoon of black pepper. Mix well and then add the sauces—1 tablespoon of vinegar, 1 teaspoon of dark soy sauce, and 1 to 1.5 tablespoons of chili sauce. If you prefer a slightly sweeter flavor, add 1 teaspoon of sugar. This step is crucial if you’re not using ketchup, as the sugar balances the flavors perfectly.

Combine Everything: Once the sauce is ready, add the fried chicken and roasted cashews back into the pan. Stir everything together to ensure the chicken and cashews are well coated with the sauce. If you prefer your dish with a bit of gravy, mix a tablespoon of cornstarch with some water and add it to the pan. Cook on high heat until the sauce thickens and turns glossy.

Final Touch: Garnish the dish with a handful of chopped green onions and serve hot. The Chicken Cashew Nuts dish is now ready to be enjoyed!

This recipe is a perfect blend of flavors and textures, making it a hit at any dinner table. Whether you serve it with rice or enjoy it on its own, it’s sure to impress your guests. Don’t forget to like the video, share it with friends, and keep us in your prayers. Until next time, happy cooking!