Cashew Chicken Recipe

Prepare chicken

Slice chicken breast into 1/2-inch bite-size pieces across the grain. Place in a bowl.

Add 1 tablespoon light soy sauce, 1 teaspoon Shaoxing wine (optional), and 1 teaspoon cornstarch to the chicken. Mix thoroughly so each piece is coated. Let sit 10–15 minutes while you prepare other components.

Glaze cashews

Heat a small nonstick skillet over medium heat and add 1 teaspoon neutral oil. Add raw cashews and toast, stirring, 2–3 minutes until fragrant and lightly golden. Add 1 tablespoon honey and 1 teaspoon sugar, stirring constantly to coat and caramelize slightly (about 30–45 seconds). Remove to a plate lined with parchment and immediately sprinkle with 1/2 teaspoon salt and 1 teaspoon cracked black pepper. Let cool; set aside. (Alternatively, you can roast cashews in a 350°F/175°C oven 6–8 minutes and then toss with honey/sugar.)

Prepare vegetables: trim snow peas, slice scallion whites and greens separately, drain and slice water chestnuts, mince garlic and ginger. Keep ready to add quickly during stir-frying.

Mix the sauce: in a small bowl combine 3 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy (optional), 3 tablespoons chicken stock, 2 tablespoons honey, 1 teaspoon rice vinegar and 1 teaspoon sesame oil. Stir to dissolve honey.

Make cornstarch slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water until smooth and set aside.

Cook chicken

Heat a wok or large skillet over high heat until very hot. Add 1 tablespoon vegetable oil and swirl. Add marinated chicken in a single layer (work in batches if necessary) and stir-fry 2–3 minutes until the exterior is opaque and lightly browned but not fully cooked through. Remove chicken to a plate and reserve.

Aromatics & veggies

Add remaining 1 tablespoon vegetable oil to the hot wok. Add minced garlic, minced ginger and the sliced scallion whites. Stir 15–20 seconds until fragrant. Add snow peas and water chestnuts and stir-fry 45–60 seconds until snow peas are bright green-crisp.

Combine and sauce

Return the chicken to the wok. Pour the prepared sauce over the chicken and vegetables, stirring to combine. Bring to a simmer for about 30 seconds.

Thicken sauce

Stir the cornstarch slurry once more and drizzle it into the simmering sauce while stirring constantly. Cook 1 minute until sauce thickens and becomes glossy and coats the chicken and vegetables. Taste and adjust seasoning with a pinch of salt or a small splash of soy if needed.

Finish

Turn off the heat. Stir in 1 teaspoon sesame oil (if not already added) and fold in most of the honey-glazed cashews, reserving a few for garnish. Toss in sliced scallion greens. Transfer to a serving plate and sprinkle remaining cashews on top.