Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon dry sherry (or rice wine vinegar)
  • 1 teaspoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper (or black pepper)
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 large egg, beaten
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon oyster sauce (optional, but highly recommended)
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon brown sugar, packed
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 1 inch (2.5cm) piece of ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 green bell pepper, seeded and cut into 1-inch pieces
  • 1 cup (100g) sliced onions
  • 1/2 cup (50g) sliced water chestnuts, drained
  • 1 cup (150g) unsalted roasted cashews

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken, toss to coat, and let sit for at least 15 minutes (up to 30 minutes in the fridge).
  2. Whisk together flour, cornstarch, salt, and pepper in a shallow dish. Place beaten egg in a separate shallow dish.
  3. Dip each piece of marinated chicken in the egg, then dredge in the flour mixture, ensuring it's fully coated.
  4. Whisk together chicken broth, soy sauce, oyster sauce (if using), rice wine vinegar, brown sugar, cornstarch, and sesame oil in a small bowl. Set aside.
  5. Heat vegetable oil in a wok or large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through (internal temp of 165°F/74°C), about 3-4 minutes per batch. Remove and set aside on a wire rack to drain excess oil.
  6. In the same wok or skillet, add more oil if needed. Add ginger and garlic, and stir-fry for 30 seconds until fragrant. Add bell peppers, onions, and water chestnuts. Stir-fry for 3-4 minutes until vegetables are slightly tender-crisp.
  7. Pour the sauce into the wok with the vegetables. Bring to a simmer, stirring constantly, until the sauce thickens slightly. Add the cooked chicken and cashews to the wok. Toss to coat everything in the sauce. Serve immediately over rice for the best cashew chicken experience.