Cashew Chicken Recipe

Prep chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces. Pat dry with paper towels.

In a medium bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, and 1 tsp cornstarch. Add the chicken pieces and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (or refrigerate up to 1 hour).

Heat a large skillet or wok over medium-high heat until very hot. Add 1 tablespoon of vegetable oil and swirl to coat. Add the marinated chicken in a single layer (work in batches if needed) and sear, undisturbed, for about 2 minutes to develop color. Stir or flip and cook another 2–3 minutes until the pieces are cooked through and lightly browned (internal temp about 165°F / 74°C). Transfer cooked chicken to a plate and set aside. Add remaining 1 tbs vegetable oil if the pan is dry.

With the pan still hot, add the minced garlic and minced ginger. Stir-fry for about 15–20 seconds until fragrant, taking care not to burn.

Add the white parts of the scallions, diced red bell pepper, and snow peas (if using). Stir-fry 1–2 minutes until vegetables are bright and just tender-crisp.

Add the roasted cashews and stir 30 seconds to warm them and allow their oils to release into the aromatics.

While vegetables cook, mix the sauce: in a small bowl whisk together 3 tbs soy sauce, 1 tsp dark soy sauce (optional), 1 tbs oyster sauce, 1 tsp Shaoxing wine, 1 tsp rice vinegar, 1 tsp sugar, and 3 tbs chicken stock or water until combined.

Pour the sauce into the pan with vegetables and cashews. Stir to combine and bring to a gentle simmer.

In a separate small cup, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry. Stir the slurry again then drizzle it into the simmering sauce while stirring. The sauce will thicken within 30–60 seconds. If the sauce becomes too thick, add 1–2 tbs water or stock to reach desired consistency.

Return the cooked chicken and any accumulated juices to the pan. Toss everything together so the chicken is coated with sauce. Cook 1–2 minutes until chicken is heated through and the flavors meld. Taste and adjust seasoning with salt or additional soy sauce, and black pepper to taste.

Stir in 1 tsp sesame oil and the green parts of the scallions. Remove from heat.

Divide cooked jasmine rice among 4 bowls or plates (about 1 cup cooked rice per serving). Spoon the cashew chicken over the rice, making sure to distribute cashews and sauce evenly.

Garnish with toasted sesame seeds and chopped cilantro or extra scallion, if desired. Serve immediately.