Ingredients:

  • 600 g Boneless, skinless Chicken Breast, cut into 1-inch cubes
  • 1 Tbsp Low-Sodium Soy Sauce (for velveting)
  • 1 Tbsp Shaoxing Rice Wine (or Dry Sherry)
  • 1 large Egg White
  • 2 Tbsp Cornstarch (Maize Starch)
  • 1/4 cup Vegetable Oil (for flash-frying)
  • 1/2 cup Low-sodium Chicken Stock (warmed)
  • 3 Tbsp Low-Sodium Soy Sauce (for sauce)
  • 2 Tbsp Oyster Sauce (or vegetarian substitute)
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp packed Brown Sugar
  • 1 batch Cornstarch Slurry (1 tsp Cornstarch mixed with 2 tsp water)
  • 1 cup Roasted Cashews, unsalted
  • 2 Tbsp Vegetable Oil (for stir-frying)
  • 1 Tbsp Fresh Ginger, minced
  • 3 large Garlic Cloves, minced
  • 1 large Red Bell Pepper, sliced thinly
  • 1/2 medium Onion, roughly diced
  • 3 Spring Onions (Scallions), sliced (separated into white and green parts)
  • 1/2 tsp Toasted Sesame Oil (optional finish)

Instructions:

  1. Cube and Velvet the Chicken: In a bowl, toss the cubed chicken with 1 Tbsp soy sauce, rice wine, egg white, and 2 Tbsp cornstarch until every piece is coated. Set aside for 10 minutes to marinate.
  2. Whisk the Sauce: In a separate bowl, combine all Sauce ingredients (stock, soy, oyster sauce, rice vinegar, brown sugar). Whisk until the sugar is dissolved. Set the cornstarch slurry aside.
  3. Prep Aromatics and Cashews: Chop all vegetables and aromatics. Lightly toast the cashews in a dry pan for 2-3 minutes if they are raw; set aside.
  4. Flash-Fry the Chicken: Heat the 1/4 cup of oil in the wok over medium-high heat. Add the chicken pieces in a single layer (work in two batches if necessary). Cook for 2-3 minutes until the chicken is pale, mostly cooked through, and coated in a delicate, light crust.
  5. Remove Chicken: Use a slotted spoon or spider to lift the chicken out and place it on a paper towel-lined plate. Discard the cooking oil, leaving just a tiny film in the wok.
  6. Sauté Aromatics: Return the wok to high heat. Add the 2 Tbsp fresh oil. Add the minced ginger, garlic, and the white parts of the spring onions. Stir-fry rapidly for 30 seconds until fragrant.
  7. Cook Vegetables: Add the diced onion and bell pepper. Stir-fry for 2-3 minutes until the vegetables are vibrant and slightly tender-crisp (al dente).
  8. Deglaze and Add Sauce: Pour the pre-whisked Sauce mixture into the wok (ensure a quick whisk before pouring). Bring to a rapid simmer.
  9. Thicken the Sauce: Once simmering, stir the cornstarch slurry again, pour it into the sauce, and stir continuously for 30 seconds. The sauce should rapidly thicken and become glossy.
  10. Toss and Finish: Return the cooked chicken and the roasted cashews to the wok. Toss everything gently to coat in the glossy sauce. Cook for 1 minute to heat through (internal temperature 165°F / 74°C).
  11. Serve: Turn off the heat. Drizzle with sesame oil (if using) and sprinkle with the green parts of the spring onions before serving immediately.