Velvet Cashew Chicken Stir-Fry
Silky, velveted chicken breast pieces wok-tossed with toasted cashews, crisp vegetables, and a savory garlic-ginger sauce that coats everything in glossy perfection. This quick stir-fry delivers restaurant-quality results with a satisfying crunch in every bite.
Ingredients
- 1.5 lbs boneless skinless chicken breast, cut into 3/4-inch cubes
- 1 tablespoon cornstarch (for velveting)
- 1 tablespoon Shaoxing wine (for velveting)
- 1 egg white (for velveting)
+ 15 more ingredients
Instructions
Combine chicken cubes with 1 tablespoon cornstarch, Shaoxing wine, egg white, and salt. Mix well and refrigerate for at least 15 minutes to velvet the chicken.
Toast the cashews in a dry skillet over medium heat for 3-4 minutes, shaking frequently, until golden and fragrant. Set aside.
Whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and sugar in a small bowl. Set the sauce aside.
Heat 2 tablespoons of vegetable oil in a wok over high heat until smoking. Add the velveted chicken in a single layer and cook without stirring for 1-2 minutes until golden on one side. Stir-fry for 2 more minutes until just cooked through. Remove to a plate.
Add the remaining tablespoon of oil to the wok. Stir-fry the red bell pepper and celery for 2 minutes until crisp-tender.
Add garlic and ginger, stir for 30 seconds until fragrant.
Return the chicken to the wok. Pour in the sauce mixture and toss to combine.
Give the cornstarch slurry a stir and add it to the wok. Cook for 1 minute until the sauce thickens and turns glossy.
Fold in the toasted cashews and scallion pieces. Toss once more and serve immediately over steamed jasmine rice.
Nutrition Estimate
Per serving • Estimated by Blinner AI