Cashew Chicken

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Step 1

In a medium bowl, whisk cornstarch, Shaoxing wine, and 1 tablespoon soy sauce. Add chicken and toss to coat. Let marinate at least 20 minutes or up to 1 hour.

Step 2

In a large wok or skillet over medium-high heat, heat vegetable oil. Fry chicken until lightly golden brown and almost cooked through, about 8 minutes. Transfer to paper towels.

Step 3

If using bell peppers cook them now

Step 4

Wipe out wok. In wok over medium heat, heat sesame oil. Cook garlic and ginger, stirring occasionally, until fragrant and slightly toasted, about 30 seconds. Add water, hoisin sauce, vinegar, and remaining 1 tablespoon soy sauce and bring to a simmer. Add scallions and cook, tossing constantly, until slightly wilted, about 1 minute. Fold in chicken and cashews and cook, tossing occasionally and adding more water if sauce is too thick, until well combined and chicken is cooked through, about 5 minutes.

Step 5

Divide rice among plates. Top with chicken mixture, then sprinkle with more scallions.