Cashew Chicken

Marinate Chicken

Trim off any excess skin or fat from the chicken.

Cut the chicken into bite-sized pieces and transfer to a mixing bowl.

Add all the marinade ingredients and massage the chicken well.

Set aside to marinate.

Prepare Vegetables

Cut the onion and bell peppers into bite-sized pieces.

Finely chop the garlic cloves and grate a small knob of ginger (about 1/2 teaspoon).

Cut the green onions into 2-inch pieces and thinly slice the white parts.

Make Sauce

Combine all the stir fry sauce ingredients in a small container and mix well.

Set aside.

Make Cashew Chicken

Roast the cashews: In a large wok or pan, heat 2 tablespoons oil over medium heat. Once hot, add the cashews and roast for 2 to 3 minutes until deep dark brown. Remove the cashews, leaving the oil behind.

Cook the chicken: Increase the heat to high and add the marinated chicken to the same wok. Spread it out and sear for 1 to 2 minutes on the bottom until golden brown, then flip and cook for another 2 to 3 minutes until cooked through. Remove the chicken and set aside.

Sauté aromatics: Lower the heat to medium. In the remaining chicken fat, add the garlic, ginger, and white parts of the green onions. Sauté for about 1 minute until fragrant. (If needed, add 1–2 tablespoons additional oil.)

Stir-fry vegetables: Increase the heat to high. Add the onion and bell peppers and stir-fry for 1 minute. Then add the chicken back to the wok and toss together for 30 seconds.

Finish: Give the prepared stir fry sauce a quick stir and add it to the wok. Stir everything until the sauce thickens, then turn off the heat. Add the remaining green onions and roasted cashews, and give it a final mix.