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Lemon Cashew Chicken

Monday, 26 May 2008


Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.


At a glance
Cooking Method
Heat Level
Main Course
  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes

  • 2 to 3 tablespoons vegetable oil, peanut oil preferred

  • 2 tablespoons lemon zest, divided

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger

  • 1 fresh habanero chile, stem and seeds removed, minced or substitute 1/4 teaspoon ground habanero

  • ½ cup roasted cashew nuts

Marinating Sauce:

  • 1.5 tablespoons rice wine or dry sherry

  • 2 tablespoons light soy sauce

  • 1 egg white

  • 2 tablespoons cornstarch

  • 1/4 teaspoon ground white pepper

Seasoning Sauce:

  • 1/2 cup chicken broth

  • 1/4 cup lemon juice

  • 3 tablespoons sugar

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon cornstarch


Combine all the ingredient for the marinating sauce in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, along with ½ the lemon zest, and 2 tablespoons water. Stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add ½ of the lemon zest, garlic, ginger, and chile and stir-fry until fragrant.

Remove the chicken from the marinade, add to the wok and stir-fry until lightly browned. Remove, drain, and keep warm.

Pour off all but 1 tablespoon of the oil. Add the seasoning sauce and cook until it starts to thicken. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the cashews and toss to coat.

To serve, mound the chicken on a serving platter, garnish with the remaining lemon zest, and serve. Serve with plain white rice.




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