Stir-fry Cashew Ginger Chicken Recipe

1. Prepare and marinate chicken

Trim excess fat from the chicken thighs and cut into 1/2-inch bite-sized pieces. Place in a bowl and add 1 tablespoon soy sauce, 1 teaspoon Shaoxing wine (if using), 1 teaspoon cornstarch and 1 teaspoon neutral oil. Mix to coat thoroughly. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

2. Rinse jasmine rice under cold water until the water runs clear. Combine rice, 1 1/4 cups water and 1/4 teaspoon salt in a small saucepan. Bring to a gentle boil, then reduce heat to low, cover and simmer 15 minutes. Turn off heat and let sit, covered, 10 minutes before fluffing with a fork.

3. While the rice cooks, prep vegetables: peel and cut the carrot on a diagonal into 1/8–1/4-inch slices; core and thinly slice the red bell pepper; trim snow peas and halve large ones; wipe and slice mushrooms about 1/4-inch thick; thinly slice green onions separating white and green parts; roughly chop cashews if desired. Mince garlic and grate or mince the ginger (about 1 tablespoon grated).

4. In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon rice vinegar, 1 teaspoon brown sugar, 3 tablespoons chicken stock (or water). In a separate small cup, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water and set aside.

5. Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the marinated chicken in a single layer (work in batches if necessary to avoid crowding). Stir-fry 2–3 minutes until the outside is lightly browned and just cooked through. Remove chicken to a plate and keep warm.

6. Add the remaining 1 tablespoon neutral oil to the hot wok. Add the white parts of the green onions, grated ginger and minced garlic. Stir-fry 20–30 seconds until fragrant but not browned.

7. Add carrots and mushrooms and stir-fry 1–2 minutes. Add bell pepper and snow peas and continue to stir-fry another 1–2 minutes until vegetables are crisp-tender.

8. Return the chicken to the wok along with the roasted cashews. Stir to combine.

9. Give the prepared sauce a quick stir, then pour it into the wok. Stir everything to coat. Pour in the dissolved cornstarch slurry and stir constantly for 30–60 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning with salt, pepper or a pinch of sugar if needed.

10. Turn off the heat and drizzle 1 teaspoon sesame oil and sprinkle the green parts of the scallions and red chili flakes (if using). Toss once and transfer to a serving platter.

11. Fluff the jasmine rice and divide between 2–3 plates (servings below). Spoon the cashew ginger chicken alongside or over the rice. Serve immediately.