Cashew Chicken

Updated at: Thu, 21 Nov 2024 11:49:30 GMT

Step 1

Cut chicken thigh into 1" pieces and marinate with light soy sauce, dark soy sauce, white pepper, kosher salt, shaoxing wine, neutral oil, and cornstarch for 15 minutes.

Step 2

In a small bowl, mix together your sauce by combining light soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, white pepper, msg, chicken stock, and cornstarch.

Step 3

Chop your scallions, separating the whites from the greens, then mince garlic and ginger and set them aside along with your marinated chicken and sauce.

Step 4

In a large pan or wok, heat 1 tbsp of neutral oil over medium heat and add your cashews. Cook for about 1 minute or until toasted and fragrant. Remove and set aside in a bowl.

Step 5

In the same pan, heat 3 tbsp of neutral oil over high heat, then add your marinated chicken and cook for 4-5 minutes until cooked through. Remove and set aside in a bowl.

Step 6

In the same pan, heat 2 tbsp of oil over high heat. Add garlic, ginger, and scallion whites, and fry for 30 seconds until fragrant. Add back the cooked chicken and mix to combine. Add the premixed sauce and continue stirring over high heat until the sauce has thickened (about 1-2 minutes).

Step 7

Once the sauce has thickened, add back your toasted cashews and scallion greens. Mix to combine and serve with freshly steamed white rice!

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