15 Minute Cashew Chicken At Home

• portions: 4 Servings

Ingrédients

Sauce:

1 Tbsp dark soy sauce

3 Tbsp soy sauce

2/3 cup chicken stock

1 Tbsp Chinese black vinegar

1 Tbsp rice vinegar

1/4 cup honey

1 1/2 Tbsp cornstarch

1/4 Tsp white pepper

Cashew Chicken:

1 cup (136g) Raw cashews

1 lb (454g) boneless skinless chicken breasts, cut into thin 1-inch slices

Kosher salt and pepper to taste

2 Tbsps (24g) vegetable oil

1 bunch green onion - 1” segments

4 cloves garlic, rough chop

1” knob ginger, grated

1 rib celery, medium dice

1 red bell pepper, ½” dice

½ cup (70g) water chestnuts, halved or quartered

Instructions

In a small bowl, whisk in all the ingredients until combined.

Preheat oven to 350℉. Place cashews on a baking sheet and bake for 5 to 8 minutes, or you can toast them in a pan.

Season your chicken cubes with salt;

In a wok, heat oil, add chicken, and let it sear for 6 to 8 minutes, often turning, so it is evenly brown and cooked all the way through.

In your wok, add oil; once hot, add onions, stir fry for about one minute or until you get a light charred.

Next, add garlic, ginger and stir fry for 30 seconds.

Then, add your celery, bell pepper and stir fry aggressively for 30 seconds or until your peppers start to soften.

Next, add your chicken back and chestnuts, stir fry for 30 seconds to one minute

add your sauce; bring it to a boil, stir fry for 25 more seconds or until thicken and glossy.

Notes

Bob:

9-24-25: Reduced vinegar by half