Chicken & Shrimp W. Cashew Nuts Recipe

Marinate chicken and prepare shrimp

Combine 2 tbsp soy sauce, 1 tbsp rice wine, 1 tsp cornstarch, 1 tsp kosher salt and 1 tsp black pepper in a bowl. Add the 1 lb diced chicken and toss to coat thoroughly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours. Pat shrimp dry with paper towels and set aside in a separate bowl; if shrimp are large, lightly toss with a pinch of salt and 1/4 tsp cornstarch to help them sear.

While the chicken marinates, whisk together 3 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce (optional), 1 tbsp rice vinegar, 1 tsp sugar, and 3 tbsp chicken broth or water in a small bowl. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water and set aside; you'll add it near the end to thicken the sauce.

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tbsp neutral oil and swirl. Add marinated chicken in a single layer (work in batches if needed) and sear without moving for 2 minutes, then stir-fry until cooked through and lightly browned, about 4–5 more minutes depending on piece size. Transfer chicken to a plate and cover to keep warm.

Wipe out the pan if there is excessive residue, then return to high heat. Add remaining 1 tbsp oil. Add minced garlic and ginger and stir-fry 15–20 seconds until fragrant but not burned. Add sliced scallion whites, red and yellow bell peppers and snow peas; stir-fry 1.5–2 minutes until vegetables are crisp-tender. Push vegetables to the side of the pan.

Add the shrimp to the cleared area of the pan in a single layer and sear 30–60 seconds per side until just opaque and pink (they will finish cooking with the sauce). Stir shrimp into vegetables.

Return the cooked chicken plus any accumulated juices to the wok. Give the prepared sauce a quick stir (and the cornstarch slurry) and pour it over the proteins and vegetables. Stir everything together and cook 1–2 minutes until the sauce thickens and coats the ingredients.

Add the cashews and 1 tsp sesame oil; toss to combine and heat through for another 30 seconds. Taste and adjust seasoning with additional soy sauce or a pinch of salt and 1/4–1/2 tsp freshly ground black pepper if desired. Stir in chopped scallion greens and cilantro (if using).

Spoon the chicken and shrimp with cashews over steamed jasmine rice. Serve immediately with lime wedges on the side to squeeze over the dish.