Chicken and Cashew Stir-Fry
Instructions
- 1
In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and chicken broth to create the stir-fry sauce. Set aside.
- 2
Heat vegetable oil in a large wok or skillet over high heat until it begins to shimmer and reaches about 200°C (400°F).
- 3
Add chicken pieces and stir-fry for 3-4 minutes until golden brown and cooked through (internal temperature reaches 74°C/165°F). Remove chicken and set aside.
- 4
In the same wok, add garlic, ginger, and sliced fresh chili, stir-frying for 30 seconds until fragrant.
- 5
Add bell pepper and onion, stir-frying for 2-3 minutes until vegetables are crisp-tender.
- 6
Return chicken to the wok and add cashews. Toss everything together for 1 minute.
- 7
Pour the sauce over the mixture and stir constantly for 1-2 minutes until the sauce thickens and coats everything evenly.
- 8
Drizzle with sesame oil and remove from heat.
- 9
Garnish with green onions and serve immediately over steamed rice.
Chef's Note
"Fresh chilies bring a vibrant heat that builds beautifully as you eat, unlike dried flakes that hit you all at once. The key to this dish is that smoking hot wok - you want to hear that sizzle when ingredients hit the pan. Keep everything moving for that perfect restaurant-style char and let those cashews get slightly toasted for extra crunch."
