Chicken & Cashews

This is a proper Chinese restaurant technique: chicken gets velveted in a cornstarch-egg-sherry marinade before hitting a screaming-hot wok, producing pieces that are silky and tender instead of tough and dry.

Velveting is the step that separates takeout-quality stir-fry from home-cook frustration. The cornstarch and egg coat each piece of chicken in a thin, protective layer that seals in moisture during the quick, high-heat cooking. The sherry adds a subtle wine sweetness that’s classic in Cantonese cooking.

The wok needs to be hot and dry before the oil goes in. That initial blast of heat is what gives the chicken a light sear before the oil temperature drops. A quick flash-fry with the green pepper and water chestnuts cooks everything fast, then it all gets drained and returned to the wok with hoisin sauce and the raw cashews.

Hoisin sauce is the flavor anchor: sweet, salty, and deeply savory. It coats the chicken and cashews in a glossy, sticky glaze that’s unmistakably Chinese.

Chef Tips

• Marinate the chicken for the full 30 minutes. The cornstarch needs time to form a proper coating.
• Don’t overcook the chicken during the initial fry. One to two minutes of stirring is enough. It finishes cooking when it goes back in with the sauce.
• Use raw cashews, not roasted salted ones. They toast in the wok and stay crunchier without competing saltiness.
• Drain the chicken and vegetables well after frying. Excess oil makes the sauce thin and greasy.

Variations

• Add dried red chiles to the wok with the sauce for a kung pao-style heat.
• Swap cashews for roasted peanuts for a more budget-friendly version.
• Serve over steamed rice or alongside lo mein noodles.