May 24, Comments. Cashew Chicken — Crazy delicious and easy cashew chicken recipe with tender and silky chicken in Chinese brown sauce. So much better than takeout! Cashew chicken is one of the most popular chicken dish here in the United States. Chinese food —when done right—is absolutely delicious and satisfying. In this recipe, I am going to teach you the techniques to make the best homemade cashew chicken!

If you have been to a good Chinese restaurant, you would notice that the chicken is extremely tender, silky, smooth and almost velvety. Now for the best cashew chicken at home, you want to make it with loads of cashew nuts, a perfect Chinese brown sauce, red or green bell peppers and a hot wok or skillet. If you try my recipe, please use hashtag rasamalaysia on social media so I can see your creations!

Follow me on Facebook Instagram Pinterest Twitter for new recipes , giveaways and more. August 9, at 9: Lydia The Perfect Pantry. August 9, at This looks really yummy. Thanks for the tip on baking soda.

Cashew Chicken Recipe | Ree Drummond | Food Network

August 10, at Ok before you start ripping on chinese food in the States, i do have to say that there are a lot of chinese restaurants that serve authentic chinese food, especially in the major cities. Thanks for posting the recipe and the stunning picture. August 10, at 8: August 10, at 9: Lydia — yep, baking soda that is! Just rinse your chicken really clean and you will get that smooth, silky, tender yet elastic texture.

August 11, at 1: We are also celebrating the Olympics through food. I agree that baking soda works wonders as a tenderizer. August 11, at 4: I absolutely love cashew chicken, good to now have a recipe so I can try it myself! August 11, at 7: August 11, at 9: August 11, at 3: If using baking soda on BEEF or PORK, does one use the same method as the chicken, that is, sprinkle it on, leave for mins. What a great post! The photos are just lovely! I love Cashew Chicken. Something about the crunch of the nuts in just irresistible!

How long can the shell stored? August 11, at Anonymous — correct, once you marinate the meat—chicken, pork, or beef—with baking soda, you rinse it off with water before other seasonings. The steps can be found at the Recipe section of this post.

August 12, at 4: August 12, at 7: August 12, at Our Malaysian chinese food are x better than the American Chinese Food which is bland and BLAH lol. August 12, at 1: Baking Soda is an interesting tenderizer. I tried it yesterday on my normal stir fry chicken with some oyster sauce it was spectacularly tender!

I wonder if you know what is the science behind it. Does the baking soda loosen the strands of tough tissues on the meat or what? July 7, at 5: The baking soda breaks down the connective tissues in the meat and therefor it turns smooth and silky.

July 7, at March 16, at 2: Can i marinate the chicken in the wine and cornstarch for more than fifteen minutes like for hours without altering the texture or flavor of the chicken.

Trying to do as much before dinner time. August 14, at I just love your food, and learn so much from your posts. I did try to send this msg to you via email, but my system keeps hanging. August 14, at 3: August 14, at 6: I tried this recipe for dinner tonight and Im eating the chicken as i write this comment. The baking soda really makes a difference to the texture of the chicken. The recipe for the cashew chicken is fantastic as well. From now on, Ill be trying to use baking soda whenever I can!

August 18, at 4: I tried the baking soda and it made a great difference to the chicken! Thank you for sharing. August 19, at Thanks for posting this recipe! I made it this past weekend and it was a huge hit with me and with my husband. I love the more subtle taste and the consistency of the chicken due to the baking soda marinade. The only substitution I made was using roasted peanuts instead of cashews just because the cashews we had in the pantry were already salted and I find they tend to get a little mushy in food.

August 19, at 7: I have been reading and trying out your recipes for erm…a year and half now, and each time, with great success! I have been trying to find an accurate recipe for it. August 21, at This cashew chicken looks so good! I will try to make it using your cashew chicken recipe. Thank you for sharing the tips.

August 31, at May 17, at 5: I am in the same predicament and can not use alcohol so I found that you can use apple juice. We can find plenty of that here in the ME! May 18, at Thanks for the input, Alia. Have you tried the apple juice with this cashew chicken recipe?

Or any other recipes requiring cooking wine? I wonder how it would taste. In this case its a flavor enhancer and the alcohol goes out when treated in the hot wok i think.

September 30, at 8: I made this for dinner tonight and my family LOVED it. This taste just like the yummy Asian food I get in Singapore. I have tried a few of your recipes and they all turned out great. October 25, at Great recipe and easy to follow steps!

I tried it as a last minute dish without cashew nuts and still turned out great! I also used your pak soy recipe! My fiance loves the dishes! Going to try your other dishes like kung po and chicken satay! November 15, at 6: I made this tonight and it was amazing.

Thanks so much for the recipe and the baking soda tip. It made a huge difference in the tenderness of the chicken! November 17, at 3: February 13, at 6: I tried this, but the chicken lacks a more slaty flavor.

I can add much salt and the chicken breasts is still kinda flavorless. February 13, at 8: October 26, at Are these the same? October 27, at June 14, at 1: February 17, at 4: Thanks for the advice. I bookmarked this website. I try to pat it dry. I figured out that baking soda technique is the main key to everything. At least now i can make a velvety texture without using too much oil and the eggwhite and cornflour technique;.

For the sauce I tweaked it a bit. March 1, at 3: Thank you so much for sharing your wonderful secrets, this will ever be my favorite site. April 27, at 8: I have been using the baking soda for years in My buffalo chicken wings.

I Brine Soak the chicken wings in chicken stock and baking soda. Most tender wings I have ever had. Baking soda Sodium Bicarbonate is weakly alkaline.

As such, it neutralizes the acids and breaks down the proteins. This accounts for its usefulness as a tenderizer. Baking soda also has other uses. Baking soda is a very effective meat tenderizer. It can be added to stews or rubbed directly on meat, and then rinsed off before cooking, to make the meat more tender.

April 28, at 2: April 30, at 6: May 2, at May 2, at 3: I made it without the green peper and onion. I used water chestnuts and celery. My family all liked it. I doubled the recipe and the sauce. Next time I will triple the sauce as my kids would have liked the rice a little wetter. I did not use rice wine as I do not have it. What is it anyway? Thanks for trying this cashew chicken recipe. I am glad your family enjoyed it. Rice wine is typical Chinese cooking wine, found in all Asian grocery stores.

The brand is usually named Shaoxing. But using the shaoxing wine is preferable and gives a more authentic touch. May 24, at 5: Thanks for the great recipes, I think I will try a new one everyday next week! Is there a per pound ratio? Or do you just sprinkle to cover? So glad I stumbled onto your website! May 26, at 4: Glad you enjoyed this cashew chicken recipes and others as well. There is not a ratio for baking soda vs meat.

Sprinkling to cover is just fine. July 13, at 9: I tried this recipe yesterday and I would say it was the greatest success. Chicken had never tasted so tender and so good. I also tried the asparagus with sambal recipe. It turned out nice but the trouble of pounding the chillies and other ingredients in a mortar is not worth it. Spent more than an hour to do the pounding and had the fire in my fingers for next couple of hours silly me for not putting on gloves.

However I would do it again when I get my food processor. Great that you like the recipes. Yes, sambal asparagus is quite inconvenient to cook unfortunately. July 20, at 6: August 12, at 3: Thanks for this, the recipe totally worked! It all looked and tasted very professional Thanks! August 15, at 1: September 5, at 6: August 17, at Not sure what to do with my chicken tonight. Thank goodness i found this recipe. And the comments are all positive: August 18, at 7: I made this tonight and loved the baking soda technique!

My 1 year old who had never cared for chicken even gobbled this up!! Thank you so much for your wonderful recipes!! I love this website! August 19, at 9: Hey Kay — yes, I know, the baking soda makes the chicken so smooth and tender, I am so glad your kid loved it. October 30, at Yum the Cashew Chicken looks so good! October 31, at 9: November 2, at 9: November 3, at We had chicken in the freezer and my husband suggested Cashew Chicken. I found your recipe, and it was fantastic!

I used the baking soda as you suggested, and the chicken tasted great! I love your website! November 5, at I have made this recipe a few times now. It is wonderful, the chicken is perfect every time. The sauce is lovely too, it is a perfect Cashew Chicken. Your site and recipes have made me want to cook more Asian dishes again. November 13, at 5: I just wanted to tell you thank you so much for the cashew nut chicken recipe.

My favorite Chinese restaurant now gone made a recipe almost identical to this one. A favorite I can now make at home. December 23, at We are the Chinese food lovers, our weekdays will not be completed without Chinese food dinner or lunch.

May God Bless You, and thank you so much of your kind heart by sharing us your excellent recipe. December 24, at January 20, at 4: January 29, at February 13, at Thank you so much for sharing the recipe, I tried it and my husband devoured it. I made it again for a party and they all loved it.

Hi Mina, glad that you love this cashew chicken recipe. March 2, at Thanks for sharing the recipe! I made this last night and it was delicious!!! March 9, at 1: What exactly does marinating the chicken in baking soda do? Baking soda tenderizes the chicken meat. It works wonder but remember to rinse off the baking soda after the treatment. March 9, at 9: March 15, at 9: Very light not too greasy and the baking soda did make the chicken very smooth and tender.

March 17, at 9: Thanks for sharing this recipe. March 29, at 2: What an awesome recepie!!! Chicken really was great… Totally tender! I actually could only find rice wine vinegar, so I used that, I was a little worried so I only marinated for about 10 mins and it seemed fine. But will try and find rice wine! March 29, at 9: Yes, corn starch is the same as corn flour. Rice wine vinegar is not the same as rice wine though. April 1, at 6: Corn starch and flour is actually not the same.

When thickening with flour it tends to give a much more raw and starchy flavor, and a corn starch suspension should be like syrup almost. Tried using tapioca starch instead? And if rice wine cannot be found, a dry sherry or a Japanese Saki will do the same trick, though it wont give the same extra little kick in the flavors as the Shao xing wine does.

I cant get shaoxing here, so i need to import it from asian people i know. If you for example buy a wok or other equipment from a store such as the wok shop who ship internationally, ask them if they can get you some rice wine along the purchase there.

They will in many cases be happy to help their customers: April 14, at 9: So I made this tonight and I have to say it turned out excellent, the chicken was so tender and amazing. I also added garlic both fresh and powdered, liberal salt, and mushrooms. I also added some dried red chili peppers to the veggies and it turned out savory and tiny bit spicy and completely amazing.

Great recipe, I followed it exactly despite the substitutions and both my husband and I loved it so much, I will definitely make this again. April 26, at 7: Thankyou for this wonderful recipe.

Cashew Chicken Stir-Fry Recipe | Taste of Home

The baking soda is such a good tip. Chicken cashew is now one of my top favourites.

Broccoli, chicken & cashew nut stir fry | BBC Good Food

May 14, at How do I find really flavorful Chinese recipes that I can make at home? Help me find recipes for some. I love to do appetizers and dim sum are wonderful. Need really good recipes. You can try my Chinese recipes here: August 30, at 2: Can I substitute fish sauce instead, or more soy sauce?

May 29, at 6: Thanx so much for the recipe and very useful tips. I dont know much about cooking asian dishes, therefore I have concern that I might not get the sauce right because of small units of measure I.

Also I have seen that in some recipes peanut oil is suggested for trying, or is vegetable oil better? And my last question sorry: Thanx again for everything: May 29, at 9: You can add green bell pepper if you like. June 2, at 1: June 2, at 4: July 8, at 6: My wife really loves cashew chicken in red sauce. July 8, at 9: July 25, at 1: Thank you so much! This was just as good, if not better from my local restaurant. Baking soda — WOW! I am looking to see if you have a vegetable Tofu now…I hope so.

September 13, at 3: September 13, at 5: October 2, at When you explain the marinate in your directions, are saying to marinate with baking soda first?

Because usually a marinate requires liquid. To rub and coat would be more appropriate for the baking soda then the cornstarch and rice wine are the marinate. Do I have the process correct? That the two are seperate processes? October 3, at October 14, at 3: I love this recipe! Thank you so much for sharing this recipe and others as well!! October 18, at I made this tonight for the first time. I did everything according to your recipe and it came out delicious! The chicken was so tender and the sauce was light but flavorful.

I bet it will even tempt my hubby to eat veggies. October 18, at 9: I bought sodium bicarbonate. Is this the same as baking soda? October 18, at 1: January 24, at 7: I love the ingredients for this recipe but the measurements seem to be off. Can you change the recipe for say people and then let us know the measurements then. February 17, at 6: August 30, at 9: February 22, at 5: March 9, at 4: That is not so, according to the vague first step of the recipe!

At first I thought this to mean the sauce, but it means to marinate the chicken with the rice wine and cornstarch. I know my mother in law would botch this one if going by the recipe! Thank you, and I will let you know how it turns out. March 9, at 8: March 10, at 8: Totally amazed and impressed with what the baking soda soak does to the chicken. Silky is the perfect way to describe it, besides YUM! I also doubled the sauce and used two large chicken breasts 1. It fed our family of four two toddlers with a bit left over.

April 4, at 7: I used to get cashew chicken when I was growing up at our favorite Chinese spot, but nothing has ever lived up to it. This was even better!! The baking soda trick is a good one. Will be trying many more of your recipes. April 4, at 9: April 8, at 5: April 18, at 8: Next rinse it off and pat dry and THEN put the wine and cornstarch on for the second 15 minute marinate time?

April 18, at 9: June 7, at 3: My husband licked the plate clean! I added a dash of Maggi at the end. Next time, I will add some dry chilis, it will take it to the next level, in my opinion. June 7, at 4: Yes, you can add dried chilis but traditionally this is without chilies. You should try my Kung Pao Chicken recipe. June 24, at 3: Would I use the sodium Bicarbonate method with prawns so they are the same as the chinese restaurants?

July 21, at 2: Thank you for sharing the recipe and promoting Malaysian dishes. August 6, at Rasa Malaysia, thank you for all your recipes! Cathi and Susan Patrick Harris, thanks for the clarification on the recipe. I had the same questions in my mind while reading it.

September 13, at I am staying in Kuala Lumpur, Malaysia. Where can I get it? Is there any substitute? September 14, at 6: This was sooooo good! Much, much better than the cashew chicken at the Chinese Take Out joint. I would add the cashews at the end next time for more crunch. OH and the chicken was just as silky as you said. So much fun to eat! Thank you for this recipe! September 26, at 2: September 26, at September 28, at 4: You stated to marinate in your directions the chicken, are saying to marinate with baking soda first and only baking soda?

Or just rub and coat it with bakind soda then clean it thoroughly? September 28, at 6: Yes, only baking soda, you can add some water if you want, to dissolve the baking soda.

October 11, at 4: I wanted to cook this for a party with friends. Then I found out that one of them is allergic to everything seafood and this recipe calls for oyster sauce. What would be a good substitute for it? October 15, at I made this for my birthday party last night, tripled everything on the recipe. They said the chicken was too pale it looked like tofu. And for a meat-loving bunch, I guess that greatly affected their impression about the dish.

Although for me it was great. And very easy to make. I added broccoli, though. October 30, at 5: I made this today and it was a hit! I love your tip on using baking soda to make the chicken tender! Your recipes never disappoint! November 26, at 5: I made this tonight for dinner, it was fabulous!!

December 28, at 1: January 5, at 4: Hi…I truly love all your recipes. My husband and I noth enjoy our time together in the kitchen with your recipes as reference: Can I use rice vinegar instead? Will my chicken still be silky and tender? January 6, at 9: August 15, at 9: January 7, at Hands down the best chicken cashew recipe ever, it taste like restaurant quality and its so easy to make.

January 11, at 4: January 11, at 9: January 15, at 3: I made this and it was just great. February 18, at 6: Hi Bee, I think you should open a restaurant , your recipes and the pictures you posted never fail to wet my appetite. February 23, at 8: February 23, at 6: The recipe is clearly linked at the bottom of the page: Click Page 2 for the Cashew Chicken Recipe.

March 6, at 3: I do have a question though. I am going to cook it at a gathering where it will be difficult to marinate, then rinse. Can I do that ahead of time, rinse it, then freeze it for later thawing? I would do the pepper, onions, and ginger slices that way also. March 19, at 6: March 19, at You can view the recipe by clicking to pg.

Only when you want to print the recipe, you may log in. March 19, at 4: Ok, so after re-reading everything including all the comments , I think I have this figured out. Rinse and pat dry. Give it a quick stir fry to mix everything up.

June 25, at 7: I was trying to figure that out myself: Thanks for the step-by-step. April 9, at 9: It says exactly what Steven recounted pretty clearly to me. August 21, at 9: Yes, thank you Steven! I was a little confused by the recipe as well.

You made it crystal-clear for me! April 6, at 6: Thank you for another great recipe. Oh and by the way, since using your recipes I have lost 10 pounds in two weeks. April 16, at 4: I love this recipe. I usually quadruple it, to feed a family of 4. To spice it up a bit, I add a touch of chili-garlic sauce huy fong to the sauce, or a squirt of sriracha, or I replace the sugar with Thai chili sauce, but no other modifications. And I use the baking soda trick for other things now.

April 23, at March 24, at 1: June 16, at 6: Would I literally quadruple the ingredients if using 4 chicken breasts? Also, is it possible to prepare the sauce in advance? Thank you for a delicious recipe! June 27, at 1: July 19, at 9: July 20, at 8: September 6, at 9: When I wanted to make it for the first time, I googled it and found that you had one already! I was so happy! I tried it the same day and it turned out great.

It even made me like green bell peppers!! September 10, at 2: Please oh please would you attach an email link to your recipes. To subscribe, you have the email link.

I am not on Utube or tweeter so I end up writing the recipes by hand. Now, I want to love your website. To print the recipe, register an account here: October 1, at Wow, first time for me in the kitchen! I had my friend over and he licked the bowl clean! October 1, at 8: Replaced rice wine with apple juice. Cashew not as crunchy. Should I roast the nuts first? Apple juice is not a rice wine replacement. You should get roasted cashew nuts and add them the last. March 30, at 3: It toasts them, makes them a crunchier.

You can do them in a dry skillet before hand as well. October 2, at 9: Still yummy, I think I just like Japanese style Chinese food lol.

November 11, at 3: How many people is this recipe for? I want to make it for 15 people what quantities should I use? November 16, at December 3, at 2: December 3, at 3: December 8, at 4: This was, by far, the best cashew chicken I have ever made or ever had. So light and fresh. The baking soda works like a charm at tenderizing the chicken. January 7, at 7: Wonderfull tip using baking soda to tenderize chicken but what about other meats?

February 11, at 4: This was so delicious! Two great sized servings over white rice. February 18, at 2: Made this last night and the meat really was tender!

I stir fried this in my clay pot and turned out great. February 19, at 2: February 26, at March 1, at March 2, at 6: March 3, at 2: March 12, at 6: March 12, at March 25, at 9: I have had g his dish in the north of china, and your recipe looks very authentic, I will be giving it a go in the next few days.

I agree with you that the chinese food outside china is not half as tasty. I might be making jiaozi too for easter, thanks for sharing with us. March 27, at 3: I have to limit sodium, so prefer recipes which include this. April 19, at 4: April 19, at 5: April 28, at 9: Sorry if this is a silly question, is the white pepper necessary?

Is there something else I could replace it with black pepper? April 29, at May 30, at 5: Or I have a clay pot that I can bake in..

June 4, at 9: June 12, at 1: Sorry, let me ask it this way… Do you start with raw or cooked cashews? June 12, at 3: July 17, at 7: Thanks for a great recipe that we will be making again!!

July 17, at 8: September 22, at 5: Only comment or request I have is, I would like to know the serving size of your recipes. That would help me a lot in planning to prepare one of your recipes for a family of 6. I would love to try your Cashew Chicken!! September 30, at 1: Is there a substitute for the oyster sauce or could I leave it out? December 26, at You might have to find it in the internet if you live in a smaller place like I do.

I absolutely loved this recipe i cant wait to try other recipes since i live in a country where rice wine is not available i actually skipped it … can you tell me why its used and is there any other substitute i can use for it.. June 19, at October 11, at March 5, at 8: March 5, at October 24, at 5: I have made this multiple times. I add celery and have used rice vinegar in place of the rice wine.

My family LOVES this! I triple the recipe now so we have lots of leftovers! I love rice vinegar. The seasoned version has sugar in various forms , salt, and other artificial flavor enhancers added. November 12, at I can hardly tell the difference between this and real oyster sauce.

You can find it in most any Asian market. December 11, at 6: I just wanted to know what can i used instead of rice wine because in my country is hard to find rice wine …. January 28, at 3: December 21, at 1: I did not know that baking soda can soften meat. I tried it on my steak, and it was Awesome!!!

Thank you so much. Also, I did the cashew chicken, it was marvelous. I was out of oyster sauce, the chicken was still delicious. Thank you…bye bye tough meat: January 6, at Tried the baking soda on the chicken today. The chicken dish turned out really tender. Thank you for sharing the secret tip! January 17, at It would be nice if you could type the recipe in bold, it does not print out well. Also, the sliced ginger: January 20, at The print button is on the top right corner before the recipe starts here: January 26, at 6: Loved this dish, thought it was perfect exactly as published, then hubs-my masterchef-complained the flavor was too light.

Should I marinate the meat in the sauce? January 26, at If the flavor is too light, you can add a little of soy sauce to marinade the chicken, or you can increase the oyster sauce in the Sauce. January 28, at 4: What a joy, finding your web site. Circumstances have me setting up home as a single person, on fixed income, trying to keep a balanced diet — learning to cook for my self. You are right about the overly Americanized recipes that most Chinese restaurants serve.

The problem with cooking at home is it takes a lot of pots, pans, cookers, etc. Your recipes have been easy to follow, simple steps laid out clearly, and with a few simple but important tools, mainly a good wok and a couple accessories — the recipes I have tried all came out great. I would like to see more Asian recipes like steamed fish. Surprisingly — I have had a difficult time finding a good bamboo steamer.

I do pretty well with a small stove top pot — but I know what a good ricer can do and I am working my way to get that into my kitchen. Beside your recipes tasting better than what I would get in a restaurant — it is far more economical doing it yourself, and far more healthier.

The expanse and range of recipes you offer are great. It expands the palette and keeps cooking from being boring. It encourages buying fresh vegetables — which, when you living alone can easily become something you quit doing.

I hated going to the grocery store and buying the same old stuff over and over again. Now my trips are far more interesting as I shop knowing exactly what meal I am planning. It is nice to have a spice cabinet with a big range of spices instead of just a salt and pepper shaker. I had never heard of oyster sauce but now it is also one of my secret weapons. Thanks, you effort is greatly appreciated.

January 28, at 9: Hi Dennis, thanks for your sweet note. January 31, at 4: Just a question regarding the marinating of the chicken in baking soda. How do I ensure the baking soda is not just stuck to one or two pieces of chicken? January 31, at Sprinkle on the chicken and stir to combine. You rinse the baking soda off with water thoroughly. February 16, at 4: Oh My GOD just made this.. Thank you sooo much what a little ripper of a dish.. I just love your site.. February 28, at 1: Made this yesterday, what a hit it was.

Your recipe was delicious. Thank you for all the hard work you are doing and for sharing everything with us! March 19, at 1: April 9, at 1: May 21, at I am usually hopless at stirfries!

However this recipe has completely come through for me! I used garlic and only a little ginger. Added some more veggies and it was brilliant!

I will be cooking this again! July 29, at I bought your cookbook last week from Amazon and I have made about 4 dishes so far. Made this tonight, it was delish! I love the book, thank you!! July 30, at 8: August 2, at 6: August 2, at August 15, at 5: Hi, just found your site and am eager to try your recipes!

What veg would you recommend besides maybe mushrooms? Would broccoli or carrots work instead? Thanks for your help and for sharing such great recipes! August 15, at Hi Shelley, welcome to Rasa Malaysia, make sure to follow me on Pinterest and Facebook and subscribe to my email to get recipe updates. You can use broccoli, or carrots, or even celery. I think it will taste great! August 31, at 6: September 7, at 1: September 8, at 2: I have a question please everytime i make chinise or thai food..

September 10, at 5: September 10, at 7: The link of the recipe is at the bottom of the page, if you just read and look there is no way to miss it: October 24, at 6: October 24, at November 28, at 8: It should be celery. Otherwise, recipe sound yummy! November 29, at December 8, at 6: Thank you so much for the velveting tip.

I eat a load of chicken breasts these days and velveting is a fantastic way to ensure a tender and melt in the mouth texture. March 4, at 4: I made this last week and it was delicious. My 2 year old can be quite fussy but she loved this dish. No white pepper, used black pepper instead. Thank you for sharing this recipe: March 27, at 9: Is there an acceptable substitute for oyster sauce?

I think, with this recipe, if I can substitute oyster sauce with something else, I may have found at least one authentic dish I can enjoy.

Hi Joyce, I totally agree.

You can try this to substitute oyster sauce: I thnk Whole Foods carry it, too. April 5, at 6: This was soooooo good! I made it with shrimp, skipping the baking soda step- seriously, so good! Thanks for the recipe! April 29, at 9: April 29, at 1: I really admired about what you have to say regarding Chinese food and how American restaurants have turned it into greasy starchy food.

It looks a lot fresher than what you would order at a take-out restaurant. April 29, at 4: August 3, at 3: I appreciate your recipes. I want to learn to cook the Chinese way.

I also enjoy learning new and proper techniques. I was excited to learn about the use baking soda and have applied it to other recipes. August 4, at 5: December 8, at December 22, at 3: Thanks so much for the cashew chicken recipe! It was so good! December 22, at 9: February 3, at 5: This one is my favourite. I usually double or triple the recipe and add carrots, celery, and broccoli. Even my picky mother who hates everything loved this after picking out the peppers and onion lol.

Thank you for such fantastic recipes! February 3, at Hi Michelle, thanks for your sweet comment. I am so glad that you love my cashew chicken. I love that you add in more vegetables. Tell your friends to check out my site.

August 26, at 2: This tasted identical to the take away Cashew Chicken I get in Australia! Great recipe thank you! December 2, at Made this many times and is always a hit! December 2, at 2: January 27, at 4: May 24, at 6: Cashew Chicken is my favorite, I have never used the baking soda; but was wondering if it can be used on other meats?

May 24, at 9: May 24, at 7: I believe you said you could use on Beef too, what about pork, or other meats….. Hi Rasa, I should have read the recipe first before I first commented…..

So this recipe is made with only one chicken breast? And about how many will it feed? Can you please do a video the next time you make it, and let us see you do it all? From beginning to the end….

You cut the chicken into cubes first before sprinkling the baking soda on the chicken. The recipe serves 2. Your email address will not be published. Leave this field empty. Welcome to Rasa Malaysia: No part of the content digital photographs, recipes, articles, etc.

Rasa Malaysia contains affiliate links and sponsored posts. Can't spell Rasa Malaysia? Rasa Malaysia Easy Delicious Recipes. RECIPES DINNER Home About Giveaways Shop. Click here for Recipe. JOIN RASA MALAYSIA INSIDERS ON FACEBOOK. See, these are the secrets that we are not privy to — thanks for sharing. Mary, mom to A stunning picture as usual! My fave is still the Kung Po style, cos of the dried chillies! I have been craving Chinese food, and this looks like it would hit the spot!!

Yes, The baking soda breaks down the connective tissues in the meat and therefor it turns smooth and silky. Simon — thanks for helping me to answer the baking soda question. Your pics are very well taken! Anonymous — to add flavors, you can add more oyster sauce.

At least now i can make a velvety texture without using too much oil and the eggwhite and cornflour technique; For the sauce I tweaked it a bit. I love the fact that you stay away from MSG: Thank you for the useful input on baking soda. It is very educational indeed! I am still learning, too. Believe it or not, I rely solely on natural sunlight. Thanks for trying out my recipe: Samantha — baking soda is a magic powder!! Got a stupid question, Bee. Do u use raw cashews? Just finished a very enjoyable dinner: Glad you love it.

You will be a fantastic cook in no time! I have Rice Wine Vinegar. Can I use that in place of the Rice Wine? No no, they are not the same thing. This was a good tasting recipe. I doubled the sauce and added fresh mushrooms. The best Cashew Chicken I have ever tasted. Arrowroot is also a excellent cooking alternative. Cashew chicken is never in red sauce, so I am not sure. Would baking powder be an alternative to baking soda? Thank you for the recipe, tips, and beautiful photography. I favorited your blog!

Hi, how many does this dish serve? Thank you so much for the comment. It always make me happy to know the readers enjoy my recipes. I think you can get Shaoxing wine at supermarket easily in Malaysia.