Cashew Chicken
Wok-seared chicken with a glossy brown sauce. Uses quick velveting technique, Shaoxing wine depth, and finished with a cornstarch slurry for that restaurant-style coating.
Ingredients
- 1 cup unsalted cashews
- 1 lb boneless skinless chicken thighs
- 3 tbsp cornstarch
- 5 tbsp water
- 1 tsp neutral oil
- 2 tsp oyster sauce
- 0.50 cup low-sodium chicken stock
- 1.50 tbsp honey
- 2 tbsp light soy sauce
- 1 tsp hoisin sauce
- 1 tsp dark soy sauce
- 0.50 tsp rice wine vinegar
- 0.50 tsp toasted sesame oil
- — white pepper
- 3 tbsp divided neutral oil
- 1 tsp grated ginger
- 2 cloves garlic
- 0.50 cup diced red bell pepper
- 0.50 cup chopped scallions
- 0.50 cup optional chopped water chestnuts
- 1.50 tbsp shaoxing wine
Equipment
- wok
Instructions
Toast 1 cup unsalted cashews in a 350 °F oven for 5 minutes or in a dry pan. Set aside.
Velvet the chicken: Mix 1 lb boneless skinless chicken thighs (breast works) with 1 tbsp cornstarch , 3 tbsp water , 1 tsp neutral oil , and 2 tsp oyster sauce until absorbed.
Mix sauce in a bowl: 0.50 cup low-sodium chicken stock , 1.50 tbsp honey , 2 tbsp light soy sauce , 1 tsp hoisin sauce , 1 tsp dark soy sauce , 0.50 tsp rice wine vinegar , 0.50 tsp toasted sesame oil , and pinch of white pepper .
Mix slurry in separate cup: 2 tbsp cornstarch + 2 tbsp water .
Heat wok or large skillet until very hot. Add about 2 tbsp of the 3 tbsp divided neutral oil . Sear chicken in a single layer until browned outside and 80% cooked, then remove. Cook in batches if needed—overcrowding makes it stew.
Add remaining oil. Fry 1 tsp grated ginger for a few seconds, then 2 cloves garlic minced. Add 0.50 cup diced red bell pepper , 0.50 cup chopped scallions , and 0.50 cup optional chopped water chestnuts . Stir-fry for 30 seconds .
Deglaze: splash 1.50 tbsp shaoxing wine (or dry sherry) around the wok edge. Stir for 10 seconds .
Pour in sauce mixture. Return chicken and juices to the wok. Simmer briefly. Add cashews. Drizzle in slurry gradually until sauce turns silky and coats everything.
Serve immediately with steamed rice.
View Cooklang Source
---
title: Cashew Chicken
description: Wok-seared chicken with a glossy brown sauce. Uses quick velveting technique, Shaoxing wine depth, and finished with a cornstarch slurry for that restaurant-style coating.
tags: [main, chicken, asian, stir-fry, wok]
cuisine: chinese
difficulty: intermediate
---
Toast @unsalted cashews{1%cup} in a 350°F oven for ~{5%minutes} or in a dry pan. Set aside.
Velvet the chicken: Mix @boneless skinless chicken thighs{1%lb} (breast works) with @cornstarch{1%tbsp}, @water{3%tbsp}, @neutral oil{1%tsp}, and @oyster sauce{2%tsp} until absorbed.
Mix sauce in a bowl: @low-sodium chicken stock{1/2%cup}, @honey{1 1/2%tbsp}, @light soy sauce{2%tbsp}, @hoisin sauce{1%tsp}, @dark soy sauce{1%tsp}, @rice wine vinegar{1/2%tsp}, @toasted sesame oil{1/2%tsp}, and pinch of @white pepper{}.
> For more restaurant depth, add extra Shaoxing wine to the sauce bowl.
Mix slurry in separate cup: @cornstarch{2%tbsp} + @water{2%tbsp}.
Heat #wok or large skillet until very hot. Add about 2 tbsp of the @neutral oil{3%tbsp divided}. Sear chicken in a single layer until browned outside and 80% cooked, then remove. Cook in batches if needed—overcrowding makes it stew.
Add remaining oil. Fry @grated ginger{1%tsp} for a few seconds, then @garlic{2%cloves} minced. Add @diced red bell pepper{1/2%cup}, @chopped scallions{1/2%cup}, and @chopped water chestnuts{1/2%cup optional}. Stir-fry for ~{30%seconds}.
Deglaze: splash @shaoxing wine{1 1/2%tbsp} (or dry sherry) around the wok edge. Stir for ~{10%seconds}.
Pour in sauce mixture. Return chicken and juices to the wok. Simmer briefly. Add cashews. Drizzle in slurry gradually until sauce turns silky and coats everything.
> Keep cashews separate and toss in at the very end for crunch.
Serve immediately with steamed rice.
> Vegetable swaps: celery, broccoli, carrots, or greens work—keep total amount similar so sauce still coats.