Chinese Cashew Chicken

Updated: Apr 29

Ingredients

1 1/2 lbs boneless, skinless chicken thighs, trimmed and cut into 1 1/2- x 1/2-inch pieces

1 tbsp Shaoxing wine

2 tbsp soy sauce, divided

1 tsp Chinese five-spice powder

1 clove garlic, grated

1/3 cup all-purpose flour

4 1/2 tbsp canola oil, divided

1 cup raw whole cashews

1 medium-heat fresh red chili (such as Fresno or serrano), chopped

2 tbsp water

1/4 cup oyster sauce

1 tbsp light brown sugar

6 scallions, trimmed and cut crosswise into 2-inch pieces

1 small white onion, sliced (about 1 cup)

Steamed white rice, for serving

Toss together the chicken, wine, 1 tbsp soy sauce, Chinese five-spice, and garlic in a large bowl. Cover and refrigerate at least 20 minutes or up to 5 hours.
Sprinkle the chicken with flour and toss to coat. Arrange in a single layer on a large plate and set aside.
Heat 1/4 cup of the oil in a large wok or stainless steel skillet over medium-high heat. Add the cashews and cook, stirring constantly, until lightly toasted, about 2 minutes. Add the chili and cook, stirring constantly, 1 minute more. Remove from heat. Transfer the cashew mixture to a large heatproof bowl using a slotted spoon, reserving the oil in the wok.
Place the wok over high heat. Add the chicken in an even layer and cook, flipping once, until deeply browned and cooked through, 2–3 minutes per side, adjusting heat as needed to prevent overbrowning. Transfer the chicken to the bowl with the cashews. Meanwhile, whisk together the water, oyster sauce, brown sugar, and remaining 1 tbsp soy sauce until the sugar is dissolved. Set aside.
Add the scallions and onion to the wok and cook over medium-high heat, stirring often, until the onion is crisp-tender, about 4 minutes. Return the chicken and cashew mixture to the wok and add the oyster sauce mixture. Cook over medium-high heat, stirring constantly and scraping the bottom of the wok, until the sauce thickens slightly and glazes the chicken, 20 seconds to 1 minute. Remove from heat and serve immediately with rice.