Cashew Chicken (腰果鸡丁)

Method7 steps · about 25 min

1. 1

   Step 1: Combine the 1 lb chicken pieces with the 1 tbsp marinade Shaoxing wine, ¼ tsp salt and 2 tsp marinade cornstarch. Mix until coated in a thin slurry. Refrigerate while preparing the sauce and vegetables.

   Uses 1 lb boneless skinless chicken breast, cut into ⅔-inch pieces · 1 tbsp Shaoxing wine, for the marinade · ¼ tsp salt · 2 tsp cornstarch, for the marinade

2. 2

   Step 2: Mix the 3 tbsp oyster sauce, 1 tbsp sauce Shaoxing wine, ½ tbsp light soy sauce, 1 tbsp Chinkiang vinegar, ⅓ cup chicken stock, 2 tsp sugar, 1 tsp sauce cornstarch, 2 tsp sesame oil and ⅛ tsp white pepper in a small bowl. Set the sauce aside.

   Uses 3 tbsp oyster sauce · 1 tbsp Shaoxing wine, for the sauce · ½ tbsp light soy sauce · 1 tbsp Chinkiang vinegar · ⅓ cup chicken stock · 2 tsp sugar · 1 tsp cornstarch, for the sauce · 2 tsp sesame oil

3. 3

   Step 3: Heat 1 tbsp of the vegetable oil in a large nonstick skillet over medium-high heat. Spread the marinated chicken from step 1 with as little overlap as possible. Sear the first side for about 1 minute until light golden, then turn and sear the other side until light golden. Stir until the surfaces turn white and transfer all the chicken to a separate plate. This is a preliminary sear; continue immediately with steps 4–6 to finish cooking the chicken.

   Uses 1 tbsp vegetable oil for searing · All the marinated chicken from step 1

   
4. 4

   Step 4: Add the remaining 1 tbsp vegetable oil to the skillet. Add the 4 sliced garlic cloves, 2 tsp chopped ginger and 2 chopped green onions. Stir briefly until fragrant.

   Uses Remaining 1 tbsp vegetable oil · 4 garlic cloves, sliced · 2 tsp finely chopped fresh ginger · 2 green onions, chopped

   
5. 5

   Step 5: Add the diced bell pepper (1) to the aromatics from step 4. Stir-fry for 1–2 minutes, until just tender but still slightly crisp.

   Cook the bell pepper · 1 minUses 1 bell pepper, seeded and diced · All the aromatics from step 4

6. 6

   Step 6: Stir the sauce from step 2 to resuspend the cornstarch and pour all of it over the pepper and aromatics from step 5. Stir until the sauce thickens. Return all the seared chicken and its juices from step 3, and continue cooking while stirring until the centers of the chicken pieces reach 74°C/165°F. A white surface alone does not establish doneness.

   Uses All the sauce from step 2 · All the pepper and aromatics from step 5 · All the seared chicken and juices from step 3

   
7. 7

   Step 7: Add the ½ cup roasted unsalted cashews to the fully cooked chicken and sauce from step 6. Stir briefly and transfer promptly to a clean serving plate. Serve hot, with ready cooked rice if desired. Refrigerate leftovers in shallow covered containers within 2 hours and use within 3 days; freezing softens the pepper and cashews. Reheat thoroughly to 74°C/165°F.

   Uses ½ cup roasted unsalted cashews · All the fully cooked chicken, pepper and sauce from step 6 · Optional ready cooked rice, amount as desired