Cashew Chicken Recipe

Prepare chicken

Pat the chicken pieces dry with paper towels. Season with 1 tsp salt and 1/2 tsp black pepper. Toss the chicken with 2 tablespoons cornstarch until pieces are evenly coated; this creates a light velveting that helps the chicken brown and hold juices.

Heat wok/pan

Place a large wok or heavy skillet over high heat. When hot, add 2 tablespoons vegetable oil and swirl to coat. The oil should shimmer but not smoke excessively.

Sear chicken

Add the chicken in a single layer (work in two batches if necessary to avoid overcrowding). Let sear undisturbed for 1 minute, then stir-fry for another 1–2 minutes until the exterior is golden and the pieces are about 80% cooked through. Transfer chicken to a plate and set aside.

Cook aromatics

Return the wok to high heat, add the remaining 1 tablespoon vegetable oil. Add the minced garlic and minced ginger and stir-fry for 15–20 seconds until fragrant, taking care not to burn them.

Stir-fry vegetables

Add the onions and mushrooms first; stir-fry for 1–2 minutes until they begin to soften. Add the red and green bell peppers, bamboo shoots, and water chestnuts. Stir-fry for another 2–3 minutes — vegetables should be crisp-tender.

Combine chicken and cashews

Return the seared chicken to the wok along with the roasted cashews. Pour the prepared sauce (see Sauce & Marinade section) over the contents and toss to combine.

Finish cooking

Cook everything together for 1–2 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables and the chicken reaches an internal temperature of 165°F (74°C). If sauce becomes too thick, add up to 1–2 tablespoons water or stock to loosen.

Garnish and serve

Turn off heat. Stir in sesame oil, taste and adjust seasoning with salt or a splash of soy if needed. Garnish with sliced scallions. Serve immediately over steamed rice or noodles.

While the wok is heating, whisk together 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp dark soy sauce (or extra regular soy), 1 tsp rice vinegar, 1 tsp sesame oil, 1 tsp brown sugar (or honey) and 1/2 cup chicken stock in a small bowl.

In a separate small cup, mix 1 tsp cornstarch with 1 tsp water to make a slurry. Stir the slurry into the sauce mixture and set aside. The slurry will thicken the sauce quickly once added to the hot stir-fry.