Singapore Cashew from Wok Box features tender chicken stir-fried with crunchy cashews, vibrant bell peppers, and crisp green onions in a savory, slightly sweet soy-based sauce, delivering a colorful and satisfying meal with a bold, nutty flavor.
Equipments
- Wok
- Spatula
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Mixing bowls
- Plate or serving dish
Ingredients
- 1 lb (450g) boneless, skinless chicken breast
- 1 cup raw cashews
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 4 green onions
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon honey
- 2 teaspoons cornstarch
- 3 tablespoons water
- 2 tablespoons vegetable oil
- 2 cloves garlic
- 1 inch fresh ginger
- Salt
- Black pepper
Using boneless, skinless chicken breast ensures tender, evenly cooked meat that absorbs the savory soy-based sauce well. Raw cashews add essential crunch and a rich, nutty flavor that balances the colorful bell peppers and crisp green onions. Fresh garlic and ginger must be finely minced to release their aromatic qualities, enhancing the overall dish. Precise measurement of sauces like soy, oyster, and hoisin is key to achieving the perfect balance of savory, sweet, and umami flavors in your stir-fry. This Singapore Cashew copycat recipe from Wok Box captures the vibrant, bold taste and textural contrast of the original dish perfectly.
Instructions
- Instructions:
- Dice chicken breast into bite-sized pieces.
- Cut red, yellow, and green bell peppers into strips.
- Slice green onions; separate white and green parts.
- Mince garlic and ginger.
- In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, cornstarch, and water; set aside.
- Heat wok over medium heat and add cashews; toast until golden. Remove and set aside.
- Add 1 tablespoon vegetable oil to wok; heat over high heat.
- Add chicken pieces; season with salt and pepper. Stir-fry until mostly cooked through.
- Remove chicken and set aside.
- Add remaining 1 tablespoon oil to wok; stir-fry garlic, ginger, and white parts of green onion until fragrant.
- Add bell peppers; stir-fry until slightly tender but crisp.
- Return chicken to wok; pour sauce over ingredients.
- Add toasted cashews.
- Stir-fry everything together until well coated and sauce thickens.
- Add green parts of green onion; toss briefly.
- Transfer to plate or serving dish. Serve immediately.
Substitution
Singapore Cashew from Wok Box copycat menu can easily be adapted if you don't have all the bell pepper colors; using just one or two varieties still provides great flavor and crunch. Cashews can be swapped with almonds or peanuts for a different nutty texture, keeping the dish enjoyable and safe for nut allergies. If you don't have oyster sauce, a combination of soy sauce and hoisin sauce can mimic its savory depth. When cooking, use a wok for best results in stir-frying, but a large skillet works as an alternative. Your sauce consistency may vary, so adjust the cornstarch slurry with water to achieve the desired thickness.
Tips
Ensure your chicken is evenly diced to promote uniform cooking and prevent some pieces from drying out. When toasting cashews in the wok, watch closely as they can burn quickly, affecting the dish's overall flavor. Whisk the sauce ingredients thoroughly before adding to avoid lumps and to ensure a smooth, glossy finish. You should add the green parts of green onions at the very end to preserve their color and fresh aroma.
Nutritions
Singapore Cashew from Wok Box offers a balanced mix of protein and healthy fats, with 1 lb of chicken breast providing approximately 90 grams of lean protein essential for muscle repair and growth. The addition of raw cashews contributes heart-healthy monounsaturated fats, fiber, and important minerals like magnesium and zinc. Bell peppers and green onions supply antioxidants, vitamins A and C, and dietary fiber, supporting immune health and digestion. Your meal is enhanced by a soy-based sauce that adds flavor with moderate sodium, so it's ideal to moderate portion size to maintain a balanced daily sodium intake.
Storage
Store any leftovers of Singapore Cashew in an airtight container and refrigerate for up to 3 days to maintain freshness and flavor. Ensure the dish is cooled to room temperature before sealing to prevent moisture buildup and sogginess. Reheat thoroughly in a wok or microwave, stirring occasionally to evenly distribute heat and preserve the texture of the chicken and cashews.
Variation or Alternatives
Swap chicken breast with firm tofu or shrimp for a different protein profile without compromising texture. Use roasted peanuts instead of cashews to add a distinct crunch and a more robust nutty flavor. Replace the honey with maple syrup or brown sugar to adjust sweetness based on availability and dietary preference. You can also increase the heat by adding sliced fresh chili or a pinch of chili flakes to the sauce for a spicier version that suits your taste.
Allergies
Singapore Cashew from Wok Box contains cashews, which are tree nuts and a common allergen that can cause severe reactions in sensitive individuals. The dish also includes soy sauce and oyster sauce, both of which contain soy and shellfish derivatives, potentially triggering allergies. Always check ingredient details carefully to ensure your safety if you have nut, soy, or shellfish allergies.
Why this recipe?
Singapore Cashew from Wok Box features a perfect balance of crunchy cashews, tender chicken, and vibrant vegetables, all coated in a savory, slightly sweet sauce that excites the palate. The dish's bold flavors and satisfying texture make it a popular choice for those seeking a tasty and wholesome meal. Making your own copycat version allows you to customize ingredient freshness and spice levels, ensuring it meets your personal taste preferences. Replicating this dish at home offers an affordable, delicious alternative to dining out while showcasing your culinary skills.