Cashew Chicken

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon rice vinegar
• 1 tablespoon packed brown sugar
• 1/2 cup plus 1 tablespoon low-sodium chicken broth
• 2 teaspoons cornstarch
• 3 tablespoons neutral oil, divided
• 1 red bell pepper, cut into 1-inch pieces
• 1 small yellow onion, cut into 1-inch pieces
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 3/4 cup unsalted roasted cashews
• 3 green onions, cut into 1-inch lengths
• 1 teaspoon toasted sesame oil

Method

1. 1

   Step 1. Plan for about 40 minutes, with 20 minutes of chopping and 20 minutes of batch cooking. You need a 12-inch skillet or 14-inch wok, a small bowl, and an instant-read thermometer. This makes the stir-fry only; rice is not included in its yield or timing. Set out the complete sauce and all cut ingredients before turning on the heat.

2. 2

   Step 2. Whisk the soy sauce, oyster sauce, vinegar, brown sugar, all the broth, and cornstarch until the cornstarch is completely dispersed. Stir it again just before it enters the hot pan, because the starch settles. Keep the raw-chicken utensils separate from those for the vegetables and serving.

3. 3

   Step 3. Heat 1 tablespoon neutral oil over medium-high heat until shimmering. Add half the chicken in one layer and cook for 5–7 minutes, turning occasionally. Check the thickest pieces from the side with the thermometer; they should reach 165°F. Transfer to a clean plate. Repeat with a second tablespoon oil and the remaining chicken. The browned pieces can wait briefly while the vegetables cook.

4. 4

   Step 4. Add the final tablespoon neutral oil to the pan. Add the pepper and yellow onion; stir-fry for 3–4 minutes, until the edges color but the vegetables still have a little bite. Stir in the garlic and ginger for 30 seconds, keeping them moving so they do not burn.

5. 5

   Step 5. Return the chicken and its collected juices. Whisk the sauce again, pour it around the pan, and stir over medium heat for 1–2 minutes until it bubbles and lightly coats the chicken. Add the cashews and green onions, toss for 30 seconds, then stir in the sesame oil off the heat. Divide among four plates and serve immediately.