Ingredients

The following ingredients have 4 Servings
  • 1 ½ pounds boneless skinless chicken breast (cut into 1" pieces)
  • 2 tablespoons soy sauce
  • 1 tablespoon Shaoxing rice wine (dry sherry or mirin (optional))
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper
  • ⅓ cup cup hoisin sauce
  • ⅓ cup unsalted chicken broth (stock or water)
  • 3 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon honey
  • 2 teaspoons cornstarch
  • 1 cup whole cashews (roasted)
  • 1 tablespoon vegetable oil
  • 1 cup red bell pepper (¾" dice)
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • ¼ teaspoon red chili flakes (optional)
  • ¾ cup sliced green onions (white and green parts, divided)

Instruction

  • Marinate the Chicken - In a medium bowl, combine diced chicken, soy sauce, rice wine (if using), cornstarch, sesame oil, and black pepper. Marinate for at least 15 minutes while preparing the other ingredients.
  • Make the Stir-fry Sauce - In a medium bowl, whisk together the hoisin sauce, chicken broth, soy sauce, rice vinegar, honey, and cornstarch until no lumps remain.
  • Toast the Cashews - Heat a wok, large nonstick, or stainless steel pan over medium heat. Add the cashews, occasionally stir, toasting until fragrant and lightly brown, about 2 minutes. Transfer to a bowl and set aside.
  • Cook the Chicken - Heat the same pan used to toast the cashews over medium-high heat. Add the vegetable oil. Once hot and shimmering, carefully add the chicken in a single layer. Sear without moving until browned, about 1 minute. Stir-fry until no longer pink, about 3 to 4 minutes.
  • Cook the Vegetables - Add the bell peppers, stir-fry until crisp-tender, 1 minute. Add the garlic, ginger, and red chili flakes, and cook for 30 seconds.
  • Thicken the Sauce - Add the stir-fry sauce, bring to a boil, stir and cook until the sauce thickens, about 1 minute. Turn off the heat and stir in the cashews and ½ cup of green onions.
  • To Serve - Garnish the with some of the remaining green onions. Serve with steamed rice or desired side dishes.