Cashew Chicken
Chop Rating: —/5
Ingredients
- 1.5 pounds boneless skinless chicken breast – cut into 0.75-inch pieces
- 0.25 tsp baking soda
- 1 tbsp cornstarch
- 0.25 tsp white pepper
- 2 tsp neutral oil
- 1 tbsp Shaoxing wine
- 0.5 cup chicken stock, low-sodium
- 2 tbsp soy sauce
- 1.5 tbsp oyster sauce
- 1 tbsp Shaoxing wine
- 1 tsp rice vinegar
- 1 tsp sugar
- 2 tsp cornstarch
- 3 cloves garlic – finely minced
- 1 tbsp ginger – finely minced
- 1 cup celery – sliced 0.25-inch on a bias
- 1 medium bell pepper – cut into 0.75-inch pieces
- 4 scallion – white and green parts separated, cut into 1-inch pieces
- 3 tbsp neutral oil – divided
- 1 cup cashew – unsalted, roasted
- steamed rice – cooked (for serving)
Instructions
- Whisk the sauce: In a bowl, whisk 0.5 cup low-sodium chicken stock, 2 tbsp soy sauce, 1.5 tbsp oyster sauce, 1 tbsp Shaoxing wine, 1 tsp rice vinegar, 1 tsp sugar, and 2 tsp cornstarch until smooth; set aside.
- Velvet the chicken: In a separate bowl, combine 0.25 tsp baking soda, 1 tbsp cornstarch, 0.25 tsp white pepper, 1 tbsp Shaoxing wine, and 2 tsp neutral oil. Add the chicken pieces and toss to coat. Marinate 15 minutes at room temperature.
- Prep the aromatics and vegetables: Finely mince the garlic and ginger. Slice the celery, cut the bell pepper into 0.75-inch pieces, and cut the scallions into 1-inch pieces, keeping whites and greens separate.
- Stir-fry the chicken: Heat a wok or large skillet over high until just smoking. Add 1.5 tbsp neutral oil and half the chicken in an even layer. Sear undisturbed 1 minute, then stir-fry until just cooked through with light browning, 2–3 minutes total. Transfer to a plate. Add the remaining 1.5 tbsp neutral oil and repeat with the rest of the chicken; return the wok to high heat.
- Aromatics: Add the garlic, ginger, and scallion whites to the wok. Stir-fry until fragrant, 30 seconds.
- Vegetables: Add celery and bell pepper. Stir-fry until crisp-tender, 2–3 minutes.
- Sauce and combine: Return all chicken and any juices to the wok. Stir the sauce, pour it in, and toss continuously until it boils and thickens to a glossy coating that clings to the chicken and vegetables, 1–2 minutes.
- Finish: Add cashews and scallion greens; toss until the nuts are warmed and the greens just wilt, 30–60 seconds. Serve immediately with steamed rice.