Ingredients:

  • 5 lb (680 g) Chicken Breast/Thigh Mix, cut into 1-inch cubes
  • 1 tbsp Low Sodium Soy Sauce (for marinade)
  • 2 tsp Cornstarch (Cornflour, for marinade)
  • 1/2 tsp White Pepper
  • 1/2 cup (120 ml) Low Sodium Chicken Stock
  • 3 tbsp Low Sodium Soy Sauce (for sauce)
  • 2 tbsp Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • 1 tbsp Rice Vinegar
  • 1 tbsp Packed Brown Sugar
  • 1 tsp Toasted Sesame Oil
  • 1 tbsp Cornstarch mixed with 2 tbsp cold water (slurry)
  • 3 tbsp Vegetable Oil (High Smoke Point)
  • 1 tbsp (15 g) Fresh Ginger, grated or finely minced
  • 3 cloves (~15 g) Fresh Garlic, minced
  • 1 large Red Bell Pepper, seeded and roughly chopped
  • 4 stalks Spring Onions (Scallions), sliced, whites and greens separated
  • 3/4 cup (90 g) Whole Cashews, unsalted

Instructions:

  1. Marinate the chicken: Toss the cubed chicken with 1 tbsp soy sauce, 2 tsp cornstarch, and 1/2 tsp white pepper. Set aside for at least 10 minutes.
  2. Prepare the sauce and mise en place: Whisk together the chicken stock, 3 tbsp soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil in a small bowl. Prepare the separate cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water). Ensure all remaining ingredients (garlic, ginger, pepper, spring onions, and cashews) are chopped and ready.
  3. Sear the chicken: Heat 2 tablespoons of vegetable oil in a wok over high heat until shimmering. Sear the chicken in two batches until golden brown and cooked through (3-4 minutes per batch). Do not overcrowd the pan. Remove all cooked chicken and set aside on a plate.
  4. Stir-fry aromatics and vegetables: Reduce the heat slightly to medium-high. Add the minced garlic, grated ginger, and white parts of the spring onions to the wok. Sauté quickly for 30 seconds until fragrant. Add the chopped red bell pepper and stir-fry for 2-3 minutes until tender-crisp.
  5. Combine and thicken: Return the cooked chicken pieces and the cashews to the wok. Give the prepared sauce mixture a final whisk and pour it over the ingredients. Bring the mixture to a rapid bubble.
  6. Slowly pour the cornstarch slurry into the boiling sauce, stirring constantly. Cook for 30–60 seconds until the sauce rapidly thickens to a glossy consistency and coats the chicken beautifully. Stir in the green parts of the spring onions and serve immediately over steamed rice.