Cashew Chicken with Toasted Cashews

By Sprig Originals ✓ · cooked up in Sprig

A fast takeout-style stir-fry that fixes the two things most home versions get wrong: the chicken is cornstarch-velveted so it stays silky instead of stringy, and the cashews are dry-toasted separately and folded in at the very end so they stay audibly crunchy in the glossy soy-oyster sauce. Twenty-five minutes, one skillet, no wok required.

Ingredients

• 1 1/2 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tbsp cornstarch
• 1/2 tsp baking soda
• 1 tbsp water
• 2 tsp neutral oil

• 3 tbsp low-sodium chicken broth or water
• 2 tbsp oyster sauce
• 1 1/2 tbsp soy sauce
• 2 tsp Shaoxing wine or dry sherry
• 2 tsp rice vinegar
• 2 tsp granulated sugar
• 1 1/2 tsp cornstarch
• 1 tsp toasted sesame oil
• 1/4 tsp white pepper

• 1 cup raw unsalted cashews
• 3 tbsp neutral oil, divided
• 1 medium red bell pepper, cut into 3/4-inch pieces
• 4 stalks celery, sliced 1/4 inch on the bias
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 4 scallions, whites sliced, greens cut into 1-inch lengths
• 2 dried red chiles (optional)
• Steamed jasmine rice, for serving

Instructions

1. Velvet the chicken: In a medium bowl, toss the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/2 teaspoon baking soda, and 1 tablespoon water until the liquid is absorbed, about 30 seconds. Sprinkle over 1 tablespoon cornstarch and toss until every piece wears a thin, slightly tacky coating, then stir in 2 teaspoons neutral oil (this keeps the pieces from clumping in the pan). Let sit at room temperature for 15 minutes while you prep everything else.
2. Mix the sauce: In a small bowl, whisk together the chicken broth, oyster sauce, 1 1/2 tablespoons soy sauce, 2 teaspoons Shaoxing wine, rice vinegar, sugar, 1 1/2 teaspoons cornstarch, sesame oil, and white pepper until no lumps remain. Set within arm's reach of the stove — stir-fries move fast.
3. Toast the cashews: Place the cashews in a dry 12-inch skillet over medium heat. Toast, shaking the pan every 20 seconds, for 4 to 6 minutes, until they are evenly golden and smell nutty. Immediately transfer to a plate so they stop cooking; they will crisp further as they cool. Do not skip moving them out of the pan or they will scorch.
4. Sear the chicken: Wipe the skillet, add 2 tablespoons neutral oil, and heat over high until the oil shimmers and just begins to wisp, about 90 seconds. Add the chicken in a single layer, spreading the pieces apart, and let them sit undisturbed for 2 minutes to build a crust. Stir and cook 2 to 3 minutes more, until the chicken is just cooked through and lightly browned at the edges. Transfer to a clean plate.
5. Cook the vegetables: Add the remaining 1 tablespoon oil to the skillet over high heat. Add the bell pepper and celery and stir-fry for 2 minutes — you want them hot, blistered in spots, and still crisp. Add the garlic, ginger, scallion whites, and dried chiles if using, and stir constantly for 30 to 45 seconds, until fragrant but not browned.
6. Bring it together: Return the chicken and any resting juices to the skillet. Give the sauce a quick re-whisk (the cornstarch settles) and pour it in. Toss constantly for 45 to 60 seconds, until the sauce thickens into a glaze that clings to each piece and the pan bottom stays clear for a beat when you drag a spoon through it.
7. Finish: Kill the heat. Add the toasted cashews and the scallion greens and toss just 2 or 3 times — enough to distribute, not enough for the nuts to soak. Serve immediately over steamed jasmine rice.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem