Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp Chinese cooking wine (Shaoxing)
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 1/4 cup chicken broth
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp brown sugar
  • 0.5 tsp white pepper
  • 1 cup raw or roasted unsalted cashews
  • 2 tbsp neutral oil
  • 1 red bell pepper, diced into 1-inch squares
  • 1 small white onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, sliced

Instructions:

  1. In a medium bowl, combine 1.5 lbs chicken breast cubes with 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and 1 tsp toasted sesame oil. Mix thoroughly until the chicken is coated in a cloudy, slightly thick paste. Let this sit for 10 minutes. Note: This allows the cornstarch to hydrate and the wine to start tenderizing the meat.
  2. Whisk together 1/4 cup chicken broth, 2 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp brown sugar, and 0.5 tsp white pepper in a small bowl. Set this aside near your stove. Note: Stir frying happens fast, so having the sauce ready prevents the aromatics from burning while you measure.
  3. Place a dry wok or large skillet over medium heat and add 1 cup cashews. Toast them for 2-3 minutes until they smell nutty and show golden spots. Remove them immediately from the pan so they don't over cook.
  4. Increase the heat to high and add 1 tbsp neutral oil. Once the oil is shimmering, add the chicken in a single layer. Cook for 3 minutes without moving them until a golden crust forms on the bottom. Flip and cook for another 2 minutes, then remove the chicken from the pan.
  5. Wipe out the pan if needed, add the remaining 1 tbsp oil, and toss in the diced red bell pepper and white onion. Stir fry for 2 minutes until the edges of the onion are translucent but still crisp.
  6. Clear a small space in the center of the pan and add 3 cloves minced garlic and 1 tbsp grated ginger. Sauté for 30 seconds until the aroma fills your kitchen. Do not let the garlic turn dark brown, or it will become bitter.
  7. Add the chicken and any accumulated juices back into the pan along with the toasted cashews. Pour the prepared sauce over everything. Note: The cornstarch on the chicken will help thicken the sauce almost instantly.
  8. Toss everything constantly for 1-2 minutes until the sauce bubbles and coats every piece in a thick, shiny glaze. The sauce should no longer look watery but should cling to the ingredients like a velvet blanket.
  9. Turn off the heat and fold in 3 sliced green onions. Serve immediately while the cashews are at their peak crunch and the chicken is piping hot.