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Gong Bao Poulet aux noix de cajou

Gong Bao Chicken with cashew nuts

Total time: 30 min
Servings: 4

After 7 years in China, I finally decided to prepare my first« Gong Bao Ji Ding » Gong Bao chicken with peanuts. But, in my recipe, I replaced the peanuts by cashew nuts. Simple and very tasty recipe.


500 grs of boneless chicken thigh without skin.
2 garlics
5 spring onion just the white part
2 big tbsp of hoisin sauce
2 tbsp of oil olive
1 tsp of ground pepper
100 grs of cashew nuts
1 small piece of ginger (according to your tastes)

For the marinade

1/2 tsp of salt
2 tbsp of soy sauce (the lighter one, because there is also a black one)
1 tbsp de Shaoxing wine (rice wine)
1 et 1/2 tsp of cornstarch

For the sauce

1 tsp of sugar
3/4 tsp of cornstarch
1 tsp of soy sauce (the lighter one)
1 tsp of soy sauce (the darker one)
1 tbsp of black rice vinegar Chinkiang
1 tsp of sesame oil
1 tsp of water


Cut the chicken into small pieces, set aside in a bowl. Then combine the marinade with tbsp of water, mix well and set aside during you are doing the sauce.

Peel and cut the garlic, the ginger, cut the white part of the onion springs.

Combine the sauce ingredients. Put a wok on a strong heat, add the oil with the hoisin sauce, the ground pepper, put rapidly the chicken and stir constantly. As soon as the chicken separate, add the ginger, the garlic and white onion springs and continue to stir until the chicken is cook. Add the sauce and stir, once the sauce gets thick put the cashew nuts, stir and serve hot with white rice.

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