Main

1 lb boneless chicken thighs, cut into ½-inch pieces

¾ cup roasted cashews

½ white onion, ½-inch diced

½ red bell pepper, ½-inch diced

4 cloves garlic, minced

8–10 whole dried chilies (optional)

1 stalk green onion, chopped (garnish)

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Chicken Marinade

1½ tsp light soy sauce

1 tsp dry sherry

2 tsp water

1 tbsp oil

½ tsp sesame oil

1 tsp cornstarch

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Sauce

1 tsp sugar

2 tbsp cornstarch

1½ tbsp light soy sauce

1½ tsp dark soy sauce (or sub light soy sauce)

1 tbsp fish sauce

1 tbsp cooking wine

1 tbsp oyster sauce

1 tbsp hoisin sauce

¾ cup cold water

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To serve

White basmati rice, cooked

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Toss the chicken pieces with all marinade ingredients. Let sit 15 minutes.

Cook your basmati rice now so it's ready when the stir-fry is done.

In a bowl, mix the cornstarch with both soy sauces until dissolved, 

then stir in the sugar, fish sauce, Shaoxing wine, oyster sauce, and hoisin sauce. Add the cold water and mix well. Set aside.

Dice the onion and bell pepper, and mince the garlic. Chop the green onion for garnish.

Heat a large skillet or wok over medium heat. (Optional: toast the dried chilies in a bit of oil for 1 minute first.) Turn heat to medium-high, add the chicken, and cook 4–5 minutes until no longer pink.

Stir in the garlic, cook 30 seconds. Add the onion, cook 1 minute.

Thicken the sauce: Push the chicken and onion to one side of the pan. Give the sauce a quick stir (cornstarch settles), then pour it into the pan and stir until it turns dark brown and thickens, about 1–2 minutes.

Mix the chicken and onion into the sauce, add the bell pepper, and stir-fry 30 seconds to 1 minute.

Turn off the heat, stir in the cashews until coated. Garnish with green onion.

Serve over the basmati rice.