Ingredients
- 1 ½ tbsp Hoisin sauce
- 1 ½ tbsp Low sodium light soy sauce
- 1 tbsp Rice vinegar
- ¾ tbsp Granulated sugar
- 1 tbsp Asian chili sauce or sriracha sauce
- ½ tbsp Corn starch
- ½ tsp Sesame oil
- 1 lb Boneless chicken thighs or breasts, cut into 1-inch pieces
- 1 cup Whole cashew nuts
- ½ tbsp Corn starch (for chicken)
- 2 tbsp Vegetable oil (like sunflower or canola)
- ½ tsp Pepper
- ½ tsp Salt
- 3 tbsp Vegetable oil (for cooking)
- ½ cup White part of spring onions, chopped
- 1 tsp Ginger, minced
- 1 tsp Garlic, minced
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
1. Prepare the sauce: In a bowl, whisk together hoisin sauce, soy sauce, rice vinegar, sugar, chili sauce, corn starch, and sesame oil. Set aside.
2. Toast the cashews: Preheat oven to 300°F and dry roast the cashews for 3-4 minutes, stirring halfway through. Remove and let cool completely.
3. Marinate the chicken: Toss 1-inch chicken pieces with pepper, salt, and corn starch in a bowl or zip-lock bag. Let marinate for 7-10 minutes.
4. Sear the chicken: Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Stir-fry chicken in batches until partially cooked. Remove to a bowl.
5. Aromatics: Add remaining oil to the pan. Add white parts of spring onions, ginger, and garlic; stir-fry until fragrant (about 1 minute).
6. Combine: Return chicken to the pan. Pour in the sauce mixture and toss frequently for 1-2 minutes until thickened.
7. Finish: Fold in the toasted cashews and cook for one final minute. Turn off heat.
8. Garnish with green onions and sesame seeds. Serve hot over rice.
Notes
- Prep First: Stir-frying is fast; ensure all ingredients are chopped and measured before starting.
- Batch Cooking: Do not overcrowd the pan when searing chicken; working in batches ensures a proper sear rather than steaming.
- Uniformity: Ensure chicken pieces are cut to a similar size for even cooking.
- Consistency: If the sauce is too thick or chicken appears dry, add a splash of chicken stock or water.
- Make-Ahead: The sauce and chicken can be prepped up to 24 hours in advance and stored separately in the fridge.
- Prep Time: 15
- Cook Time: 10
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese-inspired