Cashew Chicken Recipe

Prepare Chicken

Trim any fat from the chicken breasts and cut into 1-inch bite-sized pieces so they cook quickly and evenly.

Place chicken pieces in a medium bowl. Add 2 tablespoons light soy sauce, 1 tablespoon Shaoxing wine, 1 tablespoon cornstarch and 1 teaspoon vegetable oil. Toss to coat thoroughly, cover and refrigerate for at least 15 minutes (up to 1 hour). The cornstarch will create a light velvety coating.

While the chicken marinates, whisk together 3 tablespoons low-sodium chicken broth, 1 tablespoon oyster sauce, 1 teaspoon hoisin sauce, 1 teaspoon dark soy sauce, 1 teaspoon rice vinegar, 1 teaspoon granulated sugar and 1 teaspoon sesame oil in a small bowl. Taste and adjust balance of salty/sweet/acid as desired.

In a separate small cup, make a slurry by dissolving 1 teaspoon cornstarch into 1 tablespoon cold water; set aside until needed.

Prepare vegetables: core and remove seeds from bell peppers and cut into roughly 3/4-inch pieces to match the chicken. Thinly slice scallion greens and mince the garlic and ginger. Measure out 3 ounces of cashews.

Heat a large skillet or wok over medium-high heat. When hot, add 1 tablespoon neutral oil and the cashews. Stir-fry for about 2 minutes until fragrant and lightly toasted, watching carefully to avoid burning. Remove cashews with a slotted spoon to a plate and set aside.

Wipe the pan if it has residues, then return to high heat. Add 1 to 1 1/2 tablespoons oil (enough to coat the bottom). When oil shimmers, add the marinated chicken in a single layer, leaving space between pieces (work in two batches if necessary). Let sear undisturbed for 1 minute, then stir-fry for another 2–3 minutes until the exterior is golden and the chicken is nearly cooked through. Remove chicken to a plate.

Reduce heat to medium-high and add remaining 1/2 tablespoon oil to the pan if dry. Add minced garlic and ginger and stir for 20–30 seconds until aromatic but not browned.

Add the diced red and green bell peppers. Stir-fry for about 1–2 minutes — you want them cooked but still crisp-tender.

Return the cooked chicken to the pan along with any accumulated juices. Pour the prepared sauce mixture over the chicken and vegetables and stir to combine. Bring to a gentle boil.

Stir the reserved cornstarch slurry briefly (it may have settled) and pour it into the simmering sauce while stirring constantly. Cook for 30–60 seconds until the sauce thickens and becomes glossy and evenly coats the chicken and vegetables.

Add the toasted cashews and sliced scallion greens. Toss to distribute; cook for another 20–30 seconds to warm the cashews and meld flavors. Taste and adjust seasoning with salt and pepper if needed (about 1/4–1/2 teaspoon salt or to taste).

Transfer cashew chicken to a serving platter and serve immediately over steamed rice or noodles. Garnish with additional sliced scallions if desired.