Cashew Chicken (腰果鸡丁)

腰果鸡丁

Cashew Chicken (腰果鸡丁) — a Chinese recipe made with boneless chicken thighs, raw cashews, ready in about 25 minutes. Step-by-step instructions with photos.

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.
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.
3. Heat 1 tbsp oil in a wok over medium. Toast cashews until golden and fragrant, about 2 minutes. Remove immediately.
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.
5. Add garlic, ginger, and scallion whites. Stir 30 seconds until fragrant. Add cucumber and carrot, stir-fry 1 minute.
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.
7. Off heat, fold in the toasted cashews and scallion greens. Serve immediately — cashews stay crunchiest this way.