Spicy Chicken with Cashew Nuts

Serves: 6Hands-on: 20 minutesTotal: 50 minutesDifficulty: Medium

Serves: 6


  • 3 whole skinless, boneless chicken breasts, cut into 1⁄2-inch chunks
  • 2 Tbsp. cornstarch
  • 1 egg white
  • 3 Tbsp. peanut oil
  • 1 cup raw cashews
  • 1 piece (1 inch) fresh ginger, grated
  • 1⁄2 tsp. hot pepper paste
  • 2 tsp. hot bean sauce
  • 1 Tbsp. dry sherry
  • 1⁄2 tsp. salt
  • 1 tsp. sesame oil
  • 1 tsp. sugar
  • 2 scallions, chopped
  • 6 cups cooked white rice


  • Place the chicken in the cornstarch and coat well. Beat the egg white in a bowl; add the chicken pieces to the egg white; stir. Refrigerate for 30 minutes.
  • Heat the oil in a wok over medium heat; when it develops a slight haze over the oil (do not let it smoke), fry the cashews until they are light golden brown. Drain them and set them aside on a paper plate.
  • When the chicken has finished chilling, reheat the oil, if necessary, over a medium-high setting, and stir-fry the chicken pieces until firm and light golden. Drain them over the wok with a slotted spoon and set aside on paper plates.
  • In the same oil, fry the ginger for 1 minute, stirring constantly. Stir in all the remaining ingredients except the sesame oil, sugar, scallions, and rice. Add the chicken pieces to the wok again and stir-fry for 1 minute. Stir in the sesame oil, sugar, and cashew nuts. Immediately transfer to a serving platter and garnish with scallions. Serve hot with steamed rice.