Cashew Chicken

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

• Servings: 4 generous portions

• Difficulty: Easy / Intermediate

• Primary Heat Intensity: High Heat (Wok / Stir-Fry)

Cooking Intensities & Equipment Guide

To achieve authentic stir-fry texture—where the chicken remains juicy and the vegetables retain a fresh crunch—managing heat intensity is essential.

• High Heat (Maximum Intensity): Used during the main stir-frying phases for the chicken and vegetables to achieve a light wok hei (smoky sear) and prevent steam buildup.

• Medium-High Heat: Used for quickly crisping garlic, ginger, and roasting raw cashews without burning them.

• Medium-Low Heat: Used when bringing the stir-fry sauce to a gentle simmer so that it thickens smoothly into a rich, glossy glaze.

Recommended Equipment:

• A 12-inch heavy carbon steel wok or large non-stick skillet.

• A sturdy wooden spoon or wide spatula.

• Mixing bowls for marinade and sauce preparation.

Ingredients List

For the Chicken & Marinade

• 1.5 lbs (680g) boneless, skinless chicken breasts or thighs, cut into bite-sized 3/4-inch pieces

• 1 tbsp soy sauce (low sodium preferred)

• 1 tbsp Shaoxing rice wine (or dry sherry)

• 1 tbsp cornstarch (locks in moisture via velvet marinading)

• 1/2 tsp toasted sesame oil

• 1/4 tsp finely cracked white or black pepper

For the Stir-Fry & Vegetables

• 1 cup raw or raw-salted cashews

• 2 tbsp neutral high-smoke-point oil (such as avocado, peanut, or canola oil)

• 1 medium red bell pepper, cut into 3/4-inch squares

• 1 medium green bell pepper, cut into 3/4-inch squares

• 1 cup fresh broccoli florets, bite-sized

• 4 green onions (scallions), white and green parts separated, cut into 1-inch lengths

• 3 cloves fresh garlic, finely minced

• 1 tsp fresh ginger, finely grated

For the Signature Cashew Sauce

• 3 tbsp low-sodium soy sauce

• 1 tbsp dark soy sauce (for deep brown color and rich caramel notes)

• 2 tbsp oyster sauce

• 1 tbsp hoisin sauce

• 1 tbsp brown sugar or honey

• 1/2 cup low-sodium chicken broth

• 1 tsp cornstarch

• 1/2 tsp toasted sesame oil

Step-by-Step Cooking Instructions

Step 1: Velveting the Chicken (Prep Phase)

1. In a medium mixing bowl, combine the bite-sized chicken pieces with 1 tablespoon low-sodium soy sauce, Shaoxing rice wine, cornstarch, sesame oil, and white pepper.

2. Mix thoroughly until the cornstarch forms a smooth slurry coating the chicken evenly.

3. Set aside to marinate at room temperature for 10 to 15 minutes while preparing the sauce and chopping vegetables.

Step 2: Whisk the Savory Stir-Fry Sauce

1. In a liquid measuring cup or small bowl, whisk together the low-sodium soy sauce, dark soy sauce, oyster sauce, hoisin sauce, brown sugar, chicken broth, cornstarch, and sesame oil.

2. Ensure the cornstarch is completely dissolved with no visible clumps at the bottom. Set aside.

Step 3: Toast the Cashews (Medium-High Heat)

1. Heat 1 tablespoon of neutral oil in your wok or skillet over medium-high heat.

2. Add the cashews and stir constantly for 1 to 2 minutes until they turn light golden brown and fragrant. Watch carefully, as nuts can burn quickly.

3. Immediately remove the toasted cashews from the wok using a slotted spoon and transfer them to a small bowl. Leave the residual oil in the pan.

Step 4: Sear the Chicken (High Heat Intensity)

1. Crank the burner to high heat intensity. Add another tablespoon of oil if the skillet looks dry.

2. Spread the marinated chicken pieces out in a single layer across the hot surface.

3. Let the chicken sear undisturbed for 2 minutes to develop a crisp brown edge.

4. Stir-fry vigorously for an additional 2 to 3 minutes until the chicken is cooked through (80–90% done).

5. Transfer the chicken to a plate, leaving any remaining fat/oil in the pan.

Step 5: Sauté Aromatics & Vegetables (High Heat Intensity)

1. With the pan still on high heat, throw in the minced garlic, grated ginger, and the white parts of the green onions. Stir for 30 seconds until intensely fragrant.

2. Add the red bell pepper, green bell pepper, and broccoli florets.

3. Stir-fry rapidly for 2 minutes until the vegetables brighten in color and become tender-crisp.

Step 6: Combine Sauce & Thickening (Medium-Low to Medium Heat)

1. Give the prepared sauce mixture a quick re-whisk to re-suspend any settled cornstarch.

2. Reduce heat to medium intensity. Return the seared chicken and any accumulated juices back into the wok with the vegetables.

3. Pour the sauce mixture evenly over the chicken and vegetables.

4. Stir continuously for 1 to 2 minutes as the sauce comes to a simmer, thickens, and creates a shiny, luscious coating over all ingredients.

Step 7: Final Toss & Finishing Touches

1. Remove the pan from heat.

2. Stir in the toasted cashews and the remaining sliced green onion tops.

3. Toss well to combine, ensuring every cashew is coated without losing its signature crunch.

Serving Suggestions

• Garnish: Sprinkle toasted sesame seeds and fresh scallion rings on top.

• Paring Base: Serve hot over fluffy jasmine rice, brown rice, or garlic fried rice. For a low-carb alternative, serve over cauliflower rice or wrapped in fresh butter lettuce leaves.

• Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over low-medium heat with a splash of water or chicken broth to refresh the sauce texture.

Complete Nutritional Information

Calculated per serving (based on 4 total servings without added cooked rice):

Nutritive Component	Amount Per Serving	% Daily Value (DV)*
Calories	420 kcal	—
Total Fat	19 g	24%
Saturated Fat	3.5 g	18%
Trans Fat	0 g	—
Cholesterol	95 mg	32%
Sodium	810 mg	35%
Total Carbohydrate	22 g	8%
Dietary Fiber	3 g	11%
Total Sugars	7 g	—
Protein	41 g	82%
Vitamin D	0.2 mcg	1%
Calcium	55 mg	4%
Iron	3.2 mg	18%
Potassium	680 mg	14%