White Meat Chicken W. Cashew Nuts Recipe

Slice and marinate

Trim any fat from the chicken and slice into 1/2-inch bite-sized pieces. Place chicken in a medium bowl and add 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch, 1 tsp white pepper and 1/4 tsp salt. Toss to coat evenly and let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Mix sauce

In a small bowl whisk together 1/2 cup chicken broth, 1 tbs light soy sauce, 1 tbs oyster sauce, 1 tsp rice vinegar, 1/2 tsp sesame oil and 1/2 tsp sugar until combined. In a separate small cup dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry; set both aside.

Prepare aromatics and veg

Mince 3 cloves garlic, thinly slice 1 tsp ginger, separate whites and greens of 3 scallions and slice each. If using, halve 2 dried red chilies and dice 1/2 cup bell pepper. Have all ingredients within reach (mise en place).

Stir-fry aromatics

Heat a large skillet or wok over medium-high heat until hot. Add 1 tbs oil and swirl. Add the cashews and stir constantly for 2–3 minutes until they become golden and fragrant. Transfer the toasted cashews to a plate and set aside. Add remaining 1 tbs oil to the pan. When shimmering, add the marinated chicken in a single layer (work in batches if needed) and let sear undisturbed for 1 minute, then stir-fry 2–3 more minutes until mostly cooked through and slightly golden. Transfer chicken to the plate with cashews and set aside.

Cook aromatics & vegetables

With the same pan over medium-high heat, add a touch more oil if the pan is dry. Add the garlic, ginger, and scallion whites (plus dried chilies if using) and stir-fry 20–30 seconds until fragrant. Add diced bell pepper and stir-fry 30–45 seconds until slightly softened but still crisp.

Combine everything

Return the cooked chicken and toasted cashews to the pan. Pour the prepared sauce over the mixture and stir to combine. Bring to a simmer for 30–60 seconds. Give the cornstarch slurry a quick stir and add it to the pan, stirring constantly until the sauce thickens and becomes glossy, about 30–60 seconds.

Final season and garnish

Taste and adjust seasoning with a pinch of salt or a dash of soy sauce if needed. Stir in sliced scallion greens and 1/2 tsp sesame oil. Remove from heat and transfer to a serving plate. Garnish with toasted sesame seeds and chopped cilantro if using.

Serve

Serve hot over steamed rice or alongside stir-fried vegetables. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out the chicken.