Cashew Chicken Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

In a medium saucepan, combine rinsed rice, 3 cups water, 1/2 tsp kosher salt, and 1 tablespoon oil. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes. Fluff with a fork before serving.

Place the cut chicken into a bowl. Add 2 tbsp soy sauce, 1 tbsp Shaoxing wine (if using), 1 tbsp cornstarch and 1/2 tsp sesame oil. Mix until pieces are evenly coated. Let marinate 10–15 minutes while preparing other components.

In a small bowl, whisk together 3/4 cup chicken broth, 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp rice vinegar, 1/2 tbsp hoisin (if using), and 1 tbsp brown sugar or honey until sugar dissolves.

In a separate small cup, dissolve 1.5 tsp cornstarch into 1 tbsp water to make a slurry and set aside.

Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon vegetable oil and swirl to coat.

Working in a single layer (cook in two batches if necessary), add the marinated chicken pieces to the pan. Sear without moving for 1–2 minutes to develop color, then stir-fry until mostly cooked through, about 3–4 minutes total depending on size. Remove the chicken to a plate and set aside.

Add another 1 tablespoon vegetable oil to the hot pan. Add minced garlic and ginger and cook, stirring, for about 20–30 seconds until fragrant but not browned. If using, add red chili flakes now.

Add the sliced bell pepper and the whites (lower portion) of the scallions. Stir-fry 1–2 minutes until vegetables are just tender-crisp.

Return the chicken to the pan along with any accumulated juices. Give the prepared sauce a quick stir and pour it over the chicken and vegetables. Stir to combine and bring to a simmer.

Once the sauce is simmering, stir in the cornstarch slurry prepared earlier and cook for 1–2 minutes until the sauce thickens and becomes glossy and coats the chicken.

Add the roasted cashews, the remaining 1 tablespoon oil if the pan looks dry, and the sliced scallion greens. Toss to combine and heat through for 30 seconds to 1 minute.

Finish with 1/2 tsp sesame oil and 1/4 tsp black pepper. Taste and adjust seasoning with a splash of soy sauce or a pinch of salt if needed.

Divide the cooked rice among 4 plates. Spoon the cashew chicken and sauce over the rice.

Garnish with additional sliced scallions, a sprinkle of sesame seeds, and lime wedges on the side if desired. Serve immediately.