Chinese · Free
Cashew Chicken
Tender chicken and buttery toasted cashews stir-fried with crisp vegetables in a light, savory brown sauce -- fast, wholesome, and family friendly.
****+
Prep 20 min · Cook 12 min
Method
Toss the chicken with the Shaoxing wine, 1 teaspoon cornstarch, and 1 tablespoon of the soy sauce and let it sit for 10 minutes so it stays tender.
In a small bowl, whisk together the remaining 2 tablespoons soy sauce, oyster sauce, sugar, stock, and 1 tablespoon cornstarch to make the sauce.
Set a dry wok or skillet over medium heat and toast the cashews for 2 to 3 minutes, tossing often, until golden and fragrant. Tip them onto a plate so they do not scorch.
Raise the heat to high, add 2 tablespoons of the oil, and stir-fry the chicken for 3 to 4 minutes until cooked through and lightly golden. Transfer to a plate.
Add the last 1 tablespoon oil, then the garlic, and stir for 15 seconds until fragrant.
Add the bell pepper and celery and stir-fry over high heat for 2 minutes until crisp-tender.
Return the chicken to the pan, give the sauce a stir, and pour it in.
Toss constantly for 1 to 2 minutes until the sauce thickens and coats everything in a glossy sheen.
Add the toasted cashews and scallions and toss for a final 30 seconds, then serve hot over steamed rice.
Chef's tips
- Toast the cashews separately and add them at the end so they stay crunchy instead of turning soft in the sauce.
- Cut the chicken and vegetables into similar bite-size pieces so everything cooks evenly and looks tidy.
- Roasted salted cashews work in a pinch; just cut back slightly on the soy sauce to balance the salt.
Cooking times vary by equipment -- cook to temperature and to taste.
