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Cashew Chicken Stir-Fry
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Ingredients
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Step by step
Method
5 steps
- 1
Whisk ½ cup ketchup, 4 tablespoons soy sauce, 2 teaspoons Worcestershire, 1 tablespoon sugar, 1 teaspoon toasted sesame oil, ¼ teaspoon cayenne, and ¼ cup chicken broth in a bowl; set aside.
- 2
Toss 1 lb bite-size chicken breast with 2 tablespoons cornstarch, 1 teaspoon sugar, and ½ teaspoon salt until lightly coated.
- 3
Heat 2–3 tablespoons neutral oil in a wok or large skillet over high heat until it shimmers. Stir-fry the chicken with 1 teaspoon minced ginger, 3 minced garlic cloves, and ½ sliced onion 3–5 minutes until the chicken is opaque all the way through and the edges take a little color.
- 4
Add 2 thinly sliced carrots and 1 green bell pepper in chunks; stir-fry 2–3 minutes. Add 1 cup trimmed snow peas and cook another 1–2 minutes until everything is crisp-tender and bright — not olive-soft.
- 5
Pour in the sauce and bring it to a hard bubble, tossing until it coats and thickens, about 1 minute. Stir in ½ cup roasted unsalted cashews so they stay crunchy. Serve at once over white rice. You want glossy, sweet-savory chicken with crunchy cashews and crisp veg — not soft cashews in a ketchup puddle or rubbery chicken that sat in the wok too long.