Karate Cashew Chicken – Asian Stir-fry
Recipe Summary
- This recipe for Karate Cashew Chicken features thinly sliced chicken breast coated in starch and pan-fried, then combined with sugar snap peas, water chestnuts, bean sprouts, and a flavorful sauce. It's a quick and delicious stir-fry that can be served with rice or noodles.
All Ingredients - Main Ingredients
- Egg whites 2, slightly beaten
- Cornstarch 1/2 cup
- Uncooked chicken breast 1 1/2 pounds, cut into bite-size pieces
- Oil 6 tablespoons
- Fresh ginger root 2 slices, minced
- White wine 1 tablespoon
- Sugar 2 teaspoons
- Cashew pieces 1/2 cup
- Soy sauce 3 tablespoons
- Chicken stock 1 cup
- Cornstarch 1 tablespoon
- Frozen Chinese pea pods 1 6-ounce package, broken in half
- Canned bean sprouts 1 16-ounce can, drained
- Water 1/4 cup
- Minced garlic paste 1-2 teaspoons
- Lemongrass paste 1-2 teaspoons
- Sliced water chestnuts 1 can
Tools You'll Need
- Pan
- Skillet
- Bowl
Don't have an ingredient? Try these swaps
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)
No Ginger (fresh)?
- 1/2 tsp ground ginger (per 1 tbsp fresh)
- 1/2 tsp ginger paste (per 1 tsp fresh)
No Wine (white, cooking)?
- Chicken or veg broth + 1 tsp white vinegar
- Apple juice + 1 tsp vinegar
No Soy sauce?
- Tamari (1:1) — Gluten-free option.
- Coconut aminos (1:1, milder & sweeter)
- Worcestershire sauce + a pinch of salt
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare Chicken for Frying
Place the egg whites in a shallow bowl. Place 1/2 cup of cornstarch (or arrowroot starch as shown) in a shallow dish. Dip the thinly sliced chicken pieces in the egg whites, ensuring they are fully coated.
Step 2: Coat Chicken with Starch
After dipping in egg whites, coat the chicken pieces thoroughly with cornstarch (or arrowroot starch).
Step 3: Pan-Fry Chicken
Heat 6 tablespoons of oil (avocado oil shown) in a skillet over medium-high heat. Once hot, add the coated chicken pieces in batches. Fry until the chicken changes color and is lightly browned on all sides. Remove cooked chicken from the pan and set aside.
Step 4: Sauté Vegetables and Aromatics
Add sugar snap peas (or Chinese pea pods) to the same pan. Add 1/4 cup of water to steam the peas for a few minutes. Then, add 3 tablespoons of tamari (or soy sauce), 1 tablespoon of sweet cooking rice seasoning (or white wine), 1-2 teaspoons of minced ginger, 1-2 teaspoons of minced garlic paste, and 1-2 teaspoons of lemongrass paste. Stir to combine.
Step 5: Add Water Chestnuts and Sugar
Add one can of sliced water chestnuts and 2 teaspoons of sugar (or a mix of sugar and coconut sugar) to the vegetables. Stir well to incorporate all ingredients.
Step 6: Incorporate Bean Sprouts and Chicken
Add one 16-ounce can of drained bean sprouts to the pan. Return the cooked chicken pieces to the pan with the vegetables and sauce. Stir everything together gently.
Step 7: Add Cashews and Simmer
Add 1/2 cup of chopped cashew pieces to the mixture. Stir to combine. Cover the skillet and let it simmer for to allow the flavors to meld and the vegetables to finish cooking.
Step 8: Serve and Enjoy
Stir the dish one last time. Taste a small portion, being careful as it will be hot. Serve immediately with rice, rice noodles, vermicelli, or cauliflower rice, or enjoy it as is.
Pro Tips
• Ensure pan is hot before adding chicken.
• Add more oil for each batch of chicken.
• Serve with rice, rice noodles, vermicelli, or cauliflower rice.
Recipe Variations
• Use cornstarch instead of arrowroot starch.
• Use regular soy sauce instead of tamari/coconut aminos.
• Use fresh sugar snap peas instead of frozen Chinese pea pods.
• Add minced garlic, lemongrass, and water chestnuts for extra flavor and texture.
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Sanjeev Kapoor's Family Laksa Recipe
Cuisine
Asian · Malaysian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Bombay Masala Fish Fry - Pure Magic
Cuisine
Indian · Mumbai Street Food
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Fried Chicken Curry – Sri Lankan Style
Cuisine
Indian · Sri Lankan
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
Rampuri Taar Gosht - Authentic Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 50 min
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...