← Nouns Cooking · Chinese

Ingredients

• 500 g boneless chicken thighs (or breast), cut into 2 cm pieces
• 1 tbsp Shaoxing wine
• 1 tsp light soy sauce
• 2 tsp Cornflour (cornstarch)
• 2 tbsp Oyster sauce
• 1 tbsp light soy sauce
• 1 tsp Chinkiang black vinegar
• 1 tsp Sugar
• 1 tsp Cornflour (cornstarch)
• 80 ml chicken stock or water
• 1 tsp Toasted sesame oil
• pinch of white pepper
• 2 tbsp peanut or vegetable oil
• 3 cloves Garlic, sliced
• 2 tsp Ginger, finely chopped
• ½ Onion, cut into 2 cm pieces
• 1 green or red pepper, cut into 2 cm pieces
• 100 g roasted unsalted cashews
• 2 Spring onion, cut into 2 cm lengths

Method

1. Mix the chicken with the Shaoxing wine, soy sauce and cornflour. Stir the sauce ingredients together in a small bowl.
2. Heat 1 tbsp oil in a wok over high heat. Add the chicken in one layer, leave it for 1 minute to sear, then stir-fry for 3–4 min until golden and just cooked through (75°C / 165°F). Tip it out.
3. Add the remaining oil, then the garlic, ginger and onion, and stir-fry for 1 minute. Add the pepper and toss for 1 minute more, until it is bright but still crunchy.
4. Return the chicken, give the sauce a stir and pour it in. Toss for about 30 seconds until the sauce thickens and coats everything.
5. Turn off the heat, toss in the cashews and spring onion, and serve with steamed rice.

Tips

• Contains cashews (tree nuts). If you buy raw cashews, toast them in a dry pan over medium-low heat until golden first.
• Add the nuts at the very end so they stay crunchy.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook RecipeTin Eats Christine's Recipes