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Healthy Chinese Cashew Chicken with Peas

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Linda Anusasananan
Linda Anusasananan
The combination of textures and mild flavors of this classic Cantonese favorite a invites a light and fresh experience. Make sure to use either the flat snow peas or the plumper sugar snap peas to maintain the textural diversity. Watch this Grokker Premium video to see Hakka Chinese chef Linda Lau Anusasananan's demonstration of how to prepare this delicious family meal.

Cooking Recipe

Serves: 3

⅓ cup water
3 tbsp Chinese rice wine (shaoxing) or dry sherry
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sugar

8 ounces boned and skinned chicken breast
2 tsp Chinese rice wine (shaoxing) or dry sherry
2 tsp soy sauce
1 tsp cornstarch
1 tsp vegetable oil
¼ tsp salt

2 tbsp vegetable oil
3 cups snow peas (8 oz) or sugar snap peas (12 oz), strings removed
¼ cup water
1 tbsp minced fresh ginger
½ cup salted roasted cashews

1. In a small bowl, mix the water, wine, soy sauce, cornstarch, and sugar. Set aside.

2. Cut the chicken into ¼-inch thick slices, 2-3 inches long and about 1/2-inch wide. In a bowl, mix the chicken, wine, soy sauce, cornstarch, oil, and salt.

3. Set a 14-inch wok over high heat. When the pan is hot, add 1½ teaspoons oil and rotate the pan to spread oil. Add the peas. Stir fry until the peas are lightly coated with oil. Add the water and cover the pan. Cook until peas are bright green, 1-2 minutes. Transfer the peas to a serving dish.

4. Return the pan to high heat. When all remaining water has evaporated, add the remaining 1½ tablespoons oil to pan. Add the ginger and chicken. Stir fry until chicken is lightly browned, 2-3 minutes. Return the peas to pan. Stir the sauce mixture and add to pan. Stir-fry until sauce boils, about 30 seconds. Stir in the cashews and transfer to serving dish.


Healthy Cashew Chicken
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