Wok-Fried Chicken with Cashews and Red Pepper

What you need

• 500 g (1 lb) boneless chicken thighs, cut into 2 cm (3/4 in) pieces
• 1 tbsp light soy sauce, for the marinade
• 2 tsp Shaoxing wine
• 2 tbsp cornstarch, divided
• 1/2 tsp ground white pepper
• 1 tsp sesame oil
• 1 tbsp oyster sauce
• 1 tbsp soy sauce, for the sauce
• 1 tsp dark soy sauce
• 1 tsp sugar
• 75 ml (1/3 cup) water
• 4 tbsp peanut oil, divided
• 120 g (1 cup) raw unsalted cashews
• 4 cloves garlic, sliced
• 2 cm (3/4 in) fresh ginger, cut into thin matchsticks
• 1 large red bell pepper, cut into 2 cm (3/4 in) diamonds
• 4 scallions, cut into 2 cm (3/4 in) lengths, whites and greens apart

Method

Restated from the original video

1. 1

   Mix the chicken with the light soy sauce, Shaoxing wine, 1 tbsp of the cornstarch, the white pepper and sesame oil. Leave for 15 min while you prep the rest.

2. 2

   For the sauce, stir together the oyster sauce, soy sauce, dark soy sauce, sugar, the remaining cornstarch and the water.

3. 3

   Heat 2 tbsp of the oil in a wok over medium heat. Fry the cashews, stirring all the time, until light golden, 2-3 min. Scoop them out.

4. 4

   Turn the heat to high. Add 1 tbsp more oil and spread out the chicken in one layer.

5. 5

   Leave it for 1 min to sear, then stir-fry until browned and cooked through with no pink inside, 4-5 min. Lift out onto the cashews.

6. 6

   Add the last of the oil, then the garlic, ginger and scallion whites. Stir-fry for 30 seconds until fragrant.

7. 7

   Add the red pepper and stir-fry until bright and just starting to soften but still crisp, about 2 min.

8. 8

   Return the chicken to the wok. Stir the sauce again and pour it in.

9. 9

   Toss until the sauce thickens and turns glossy, about 1 min. Add a splash of water if it gets too thick.

10. 10

    Toss in the cashews and the scallion greens and serve right away.

Imported from afamilyfeast.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.