Cashew Chicken (腰果鸡丁)

腰果鸡丁

Cashew Chicken (腰果鸡丁) — Home-styleGuangdong / national favorite home cooking.

Ingredients

• boneless chicken thighs, cut into 2 cm cubes
• raw cashews
• English cucumber, diced (or carrot / zucchini)
• carrot, diced
• garlic, minced
• ginger, minced
• scallions, white part for the wok, green for garnish
• light soy sauce
• Shaoxing wine
• oyster sauce
• white pepper
• cornstarch (for velveting + slurry)
• neutral oil

Instructions

1. Velvet the chicken: mix with 1 tbsp soy, Shaoxing, white pepper, and 1 tbsp cornstarch. Rest 10 minutes. (Chicken is coated in a thin, even starchy film)
2. In a small bowl mix the sauce: remaining 1/2 tbsp soy, oyster sauce, 1/2 cup water (125 ml), and 1 tbsp cornstarch. (Sauce is a smooth, uniform brown liquid, no lumps)
3. Heat 1 tbsp oil in a wok over medium. Toast cashews until golden and fragrant, about 2 minutes. Remove immediately. (Cashews turn pale golden and release a nutty aroma)
4. Add remaining 1 tbsp oil to the wok, raise to high heat. Stir-fry the chicken in one layer until the exterior turns opaque and lightly golden, about 2-3 minutes. (Chicken turns from pink to pale golden with a light crust)
5. Add garlic, ginger, and scallion whites. Stir 30 seconds until fragrant. Add cucumber and carrot, stir-fry 1 minute. (Vegetables turn glossy and bright, carrot slightly softened)
6. Give the sauce bowl a stir (cornstarch settles!), pour it in. Toss quickly — the sauce should turn glossy and coat everything within 30 seconds. (Sauce turns from cloudy to glossy and clings to chicken and veggies)
7. Off heat, fold in the toasted cashews and scallion greens. Serve immediately — cashews stay crunchiest this way. (Glossy golden chicken, colorful veg, crunchy cashews on top)