Cashew Chicken

Name: Cashew Chicken
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces; 1 cup raw cashews; 1 red bell pepper, cut into 1-inch squares; 3 tbsp oyster sauce; 2 tbsp low-sodium soy sauce; 1 tbsp Shaoxing wine; 1 tsp cornstarch dissolved in 2 tbsp water; 2 tbsp vegetable oil

Tender stir-fried chicken and crunchy toasted cashews in a light, savory brown sauce.

30 minutes

Serves 4

Dinner

Contains common allergens

Seafood Shellfish Soy Tree nut Wheat

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Instructions

6 steps

1
Toast the cashews in a dry wok over medium heat for 4 to 5 minutes, shaking frequently, until they turn golden and smell nutty, then tip them onto a plate to stop the cooking.

2
Stir together the oyster sauce, soy sauce, Shaoxing wine, and 1/4 cup water in a small bowl to make the sauce base.
3
Raise the heat to high, add the vegetable oil, and stir-fry the chicken pieces for 4 to 5 minutes until golden and cooked through to 165°F, then push them to one side.
4
Add the bell pepper and stir-fry for 2 minutes until just crisp-tender and still bright.
5
Pour in the sauce base and bring to a rapid simmer, then stir in the cornstarch slurry and cook for 1 minute until the sauce thickens and glazes the chicken.
6
Fold the toasted cashews back in, toss for 30 seconds so they stay crunchy, and serve hot over rice.

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