Cashew Chicken (腰果鸡丁)

4 standard portions

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Ingredients

• 1 lb skinless boneless breast (, cut into 2/3-inch (1 cm) pieces (or thigh))
• 1 tablespoon Shaoxing wine ((or dry sherry))
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 3 tablespoons oyster sauce
• 1 tablespoon Shaoxing wine
• 1/2 tablespoon light soy sauce ((or soy sauce))
• 1 tablespoon Chinkiang vinegar
• 1/3 cup chicken stock
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons sesame oil
• 1/8 teaspoon white pepper powder
• 2 tablespoons vegetable oil ((or vegetable oil))
• 4 cloves garlic (, sliced)
• 2 teaspoons finely chopped ginger (,)
• 2 green onions (, chopped)
• 1 bell pepper (, seeded and diced)
• 1/2 cup roasted unsalted cashews

Method

1. Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
2. Mix all the sauce ingredients together in a small bowl.
3. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
4. Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
5. Add the pepper. Stir and cook until the pepper just turns tender, 1 to 2 minutes.
6. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
7. Add the cashews, quickly give it a stir and immediately transfer everything to a plate. Serve hot as a main dish.