Chinese: Chinese Cashew Chicken 2

Chinese cashew chicken is the takeout favorite that comes together faster from scratch than waiting for delivery. The key is mise en place, every ingredient prepped and tray-ready before the wok or skillet heats up.

Slice the chicken breasts horizontally into thin slices and cut into bite-sized squares. Thin slices cook in seconds, which is exactly what a quick-fire stir fry demands.

Toast the cashews first in a single tablespoon of hot oil. One minute of shake-the-pan attention is all they need, watch closely since nuts go from toasted to burnt in seconds. The toasted nuts come out of the pan and back in only at the end so they stay crisp.

The chicken fries quickly in the remaining oil until just opaque, then the heat drops and snow peas, mushrooms, and chicken broth go in covered for a brief two-minute steam. This gentle finish keeps the chicken tender instead of rubbery.

The sauce is a quick whisk of soy sauce, cornstarch, sugar, and salt. Stirred in at the end with the bamboo shoots, it thickens almost immediately into a glossy coating.

Green scallions and toasted cashews go in last, just before plating, so the onions stay fresh and the cashews stay crunchy.

Chef Tips

• Slice chicken against the grain for the most tender bite.
• Use a wok if you have one, the high curved sides allow more efficient tossing.
• Have the sauce mixed and ready before the wok heats, stir fries move too fast for in-progress mixing.
• A splash of toasted sesame oil at the very end adds nutty depth.

Variations

• Swap snow peas for sliced bell peppers and broccoli florets for more vegetables.
• Use chicken thigh instead of breast for more flavor and forgiveness on cook time.
• Add a teaspoon of grated ginger and a clove of garlic with the chicken for more aromatic depth.