Cashew Chicken Stir-Fry

Name: Cashew Chicken Stir-Fry
Prep time: 15 min
Cook time: 15 min
Yield: 2
Ingredients: Chicken thigh or breast, diced small: 400g; Light soy sauce: 1 tbsp (for marinade); Shaoxing wine: 1 tbsp (for marinade) + 1 tbsp (for sauce); Cornstarch: 1 tbsp (for marinade) + 1-1.5 tsp (for sauce); Salt: pinch (for marinade) + to taste (for sauce); Oil: 1 tbsp (for marinade) + cooking oil; Bell pepper, diced: 1; Onion, diced: 1 small; Scallions, in sections: 2-3; Garlic, minced: 2 cloves; Ginger, minced: 1 tsp; Stir-fry sauce base - light soy sauce: 1.5 tbsp; Dark soy sauce: ½ tsp; Sugar: extra 1-2 tsp (if sweeter sauce preferred); Water/stock: 2-3 tbsp; Roasted unsalted cashews: ½-¾ cup

Servings: 2

Prep Time: 15 minutes

Cook Time: 15 minutes

Difficulty: Easy

Ingredients

Chicken thigh or breast, diced small: 400g
Light soy sauce: 1 tbsp (for marinade)
Shaoxing wine: 1 tbsp (for marinade) + 1 tbsp (for sauce)
Cornstarch: 1 tbsp (for marinade) + 1-1.5 tsp (for sauce)
Salt: pinch (for marinade) + to taste (for sauce)
Oil: 1 tbsp (for marinade) + cooking oil
Bell pepper, diced: 1
Onion, diced: 1 small
Scallions, in sections: 2-3
Garlic, minced: 2 cloves
Ginger, minced: 1 tsp
Stir-fry sauce base - light soy sauce: 1.5 tbsp
Dark soy sauce: ½ tsp
Sugar: extra 1-2 tsp (if sweeter sauce preferred)
Water/stock: 2-3 tbsp
Roasted unsalted cashews: ½-¾ cup

Instructions

Marinate chicken 10-15 minutes
Heat wok, add oil, stir-fry garlic and ginger briefly
Add chicken, stir-fry until mostly cooked
Add onion and bell pepper, cook until crisp-tender
Mix sauce ingredients and add to wok
Toss until thick and glossy
Turn off heat, stir in cashews and scallion greens
Serve immediately