adapted from Very Culinary
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
1 tablespoon cornstarch
salt and pepper
1 tablespoon grapeseed or other neutral oil
1 bell pepper (I use half red, half yellow), sliced very thin
1 bunch scallions, white and green parts separated, cut into 1/4- to 1/2-inch slices
2 large cloves garlic, minced
2 tablespoons minced ginger
3 tablespoons rice vinegar
3 tablespoons oyster sauce
3/4 cup hot water
6 oz. roasted cashews (salted or unsalted, as you prefer)
Jasmine rice and crushed chile flakes for serving
In a medium bowl, toss the chicken with the cornstarch until the chicken is coated. Season with salt and pepper.
In a large nonstick pan (or wok), heat the oil over medium-high heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Add the bell pepper, scallion whites, garlic and ginger and cook for 2 minutes more. Add the vinegar to the pan, toss for 1 minute. Add the oyster sauce and 3/4 cup water; bring to a boil and toss in the pan until the chicken is cooked through, about 1 minute.
Remove from heat and stir in the scallion greens and cashews. Season with a little more salt and pepper.
Serve immediately over Jasmine rice with crushed chile flakes on the side.
Amazingly good. I tried making a version of cashew chicken the week before this one, using far too many vegetables and far too many additional seasonings. No. This dish benefits from simplicity: lots of chicken, lots of cashews, a bunch of scallions. Everything else highlights those ingredients and nothing more is needed.
Initially, the dish wasn’t saucy enough, but upon a third remaking, adding 3/4 cup or so of hot water along with the oyster sauce seemed to do the trick. This will stand strong as a permanent part of my stir fry repertoire.