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Velveted Chicken and Cashews

Velveted Chicken and Cashews

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Servings: 2
Total Time: 45 minutes
Recipe by: Frankie


For the chicken:
12 oz boneless skinless chicken breast
1 egg white
1 TBSP canola oil
1 TBSP cornstarch
1/2 tsp salt
1 tsp rice vinegar
4 cups water
For the sauce:
6 TBSP soy sauce
1/2 tsp ginger, minced
2 tsp sesame oil
1/2 tsp rice vinegar
2 TBSP water
1 tsp brown sugar
dash white pepper
For the stir fry:
1 orange bell pepper, chopped
3 large green onions, sliced
2 cloves garlic, minced
1 cup cashews
1 cup uncooked rice
2 TBSP cooking oil
1 1/2 cups water


To velvet the chicken:

1. In a medium mixing bowl combine the egg white, oil, cornstarch, salt and vinegar. Cut the chicken into bite size pieces, add to the bowl and mix to coat. Cover and set aside for 30 minutes.

2. In a medium pot add the 4 cups of water and bring to a boil. When water is boiling drain the chicken and stir into the boiling water for 1 minute. Remove chicken with a slotted spoon and set aside.

For the sauce:

1. In a small bowl combine the sauce ingredients and set aside.

For the rice and stir fry:

1.In a medium pot add the 1 1/2 cups of water and the rice. Bring to a boil, cover and reduce heat to low. Cook 10 minutes then take off heat and let sit 15 minutes without removing the cover.

2. Heat the oil in a wok over medium-high heat until shimmering.

3. Add the pepper and garlic and cook 15 seconds. Add the chicken and cook 2 minutes, stirring occasionally.

4. Add the sauce to the wok. Stir and cook for 3 more minutes or until sauce begins to thicken. Remove from the heat and stir in the green onions and cashews. Serve over the rice.

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Velveted Chicken and Cashews

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