Chinese Cashew Chicken MEATBALLS!
Total Time
35 minutes
Prep Time
20 minutes
Cook Time
15 minutes
Rating
4.96 out of 5 stars
(21)
Ingredients
4 servings
- 1/4 cup soy sauce, ordinary or light (Note 1)
- 1/4 cup Chinese cooking wine (shaoshing wine, or sub with dry sherry) (Note 4)
- 1/4 cup Oyster sauce
- 2 tsp sesame oil
- 1 tbsp cornflour / cornstarch
- 500g/1lb chicken mince (ground chicken)
- 2 cloves garlic, minced
- 1 egg, small (Note 2)
- 3/4 cup panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp white pepper (or sub with black)
- 2 tbsp peanut oil (or vegetable or canola)
- 1 clove garlic, minced
- 1 small onion, sliced
- 1 green capsicum / bell pepper, chopped into 1.75cm / 2/3"
- 3/4 cup water
- 1 cup cashews, unsalted
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Preparation
Step 1
Place Sauce Part 1 ingredients in a jar and shake well. Place 2 tsp Sauce into a large bowl that you will be making the Meatballs in. Then add the cornflour into the Sauce jar and shake. Set Sauce aside.
Step 2
Add remaining Meatballs ingredients into the bowl. Mix until just combined.
Step 3
Measure out a heaped tablespoon of mixture and dollop onto a work surface. Then roll into balls (see Note 2 if mixture is too loose / sticky to form into balls).
Step 4
Heat oil in a skillet over medium high heat. Add meatballs and cook, browning as best you can all over, or at least on both sides. Once browned all over (about 4 minutes), carefully transfer onto a plate. They will still be a bit raw inside.
Step 5
Return skillet to the stove, still on medium high. Add onion and garlic, cook for 1 minute. Add capsicum and cook for 1 minute. Add Sauce and water and quickly mix - it will simmer quickly.
Step 6
Transfer meatballs (and juices on the plate) into the Sauce. Turn heat down to medium and simmer, stirring occasionally, for 3 - 4 minutes, or until the Sauce reduces and thickens (by which time the meatballs will be cooked).
Step 7
Stir through cashews, serve over rice!
Step 8
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