📝 About This Recipe
This classic Chinese-American stir-fry celebrates the buttery crunch of toasted cashews paired with tender, 'velveted' chicken breast. Our version balances a savory umami-rich brown sauce with the subtle sweetness of bell peppers and the earthy richness of premium tree nuts. It is a masterful interplay of textures—crispy, silky, and crunchy—that brings the vibrant energy of a professional wok kitchen into your home.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken Breast (cut into 1-inch cubes)
- 1 tablespoon Soy Sauce (light or all-purpose)
- 1 tablespoon Shaoxing Wine (or dry sherry)
- 1 tablespoon Cornstarch (for velveting)
The Signature Sauce
- 1/2 cup Chicken Broth (low sodium)
- 3 tablespoons Oyster Sauce (premium brand preferred)
- 1 teaspoon Dark Soy Sauce (for a deep mahogany color)
- 1 teaspoon Toasted Sesame Oil
- 2 teaspoons Honey (or granulated sugar)
- 1 teaspoon Cornstarch (to thicken)
Stir-Fry Aromatics & Vegetables
- 1 cup Raw Cashews (unsalted tree nuts)
- 3 tablespoons Vegetable Oil (high smoke point oil)
- 3 cloves Garlic (minced)
- 1 tablespoon Fresh Ginger (grated or finely minced)
- 1 medium Green Bell Pepper (cut into 1-inch squares)
- 2 stalks Celery (sliced on a bias)
- 3 pieces Green Onions (whites and greens separated)
👨🍳 Instructions
-
1
In a medium bowl, combine the cubed chicken with 1 tablespoon soy sauce, Shaoxing wine, and 1 tablespoon cornstarch. Toss well to coat and let marinate at room temperature for 15-20 minutes; this 'velveting' process ensures the chicken remains juicy.
-
2
In a small jar or bowl, whisk together the chicken broth, oyster sauce, dark soy sauce, sesame oil, honey, and 1 teaspoon of cornstarch until smooth. Set aside.
-
3
Place a large wok or heavy skillet over medium heat. Add 1 tablespoon of oil and the raw cashews. Toast them, stirring constantly, for 3-5 minutes until they turn golden brown and fragrant. Remove immediately and set aside on a paper towel.
-
4
Increase the heat to high. Add another tablespoon of oil to the wok. Once the oil is shimmering (almost smoking), add the chicken in a single layer.
-
5
Sear the chicken for 2-3 minutes without moving it to develop a golden crust, then stir-fry for another 2 minutes until just cooked through. Remove chicken from the wok and set aside.
-
6
Wipe out the wok if necessary and add the final tablespoon of oil. Toss in the bell peppers and celery. Stir-fry for 2 minutes until they are vibrant but still crisp.
-
7
Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 30 seconds until the aromatics release their scent, being careful not to burn the garlic.
-
8
Return the cooked chicken and the toasted cashews to the wok with the vegetables.
-
9
Give the sauce mixture a quick stir to incorporate any settled cornstarch, then pour it over the ingredients in the wok.
-
10
Toss everything continuously for 1-2 minutes. The sauce will bubble and thicken into a glossy glaze that coats every piece of chicken and nut.
-
11
Turn off the heat and stir in the green parts of the green onions.
-
12
Transfer to a warm platter and serve immediately while the cashews are at their maximum crunch.
💡 Chef's Tips
Always toast your own cashews rather than using pre-roasted ones; the flavor and crunch are far superior when freshly toasted. Don't skip the cornstarch in the marinade; this is the secret to 'velveting' which gives the chicken its silky restaurant-style texture. Ensure your wok is screaming hot before adding the chicken to prevent sticking and to achieve a proper sear. If you like heat, add 4-5 dried red chilies to the oil right before adding the garlic and ginger. Cut all your vegetables to a uniform size so they cook evenly in the short stir-fry window.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed Jasmine rice to soak up the savory brown sauce. Pair with a crisp, cold Riesling or a light Lager to balance the salty-sweet umami flavors. Serve alongside a simple side of steamed bok choy or a smashed cucumber salad for freshness. For a low-carb option, this dish is excellent served in crisp iceberg lettuce cups. Garnish with an extra sprinkle of toasted sesame seeds for added visual appeal.