Spicy Chicken with Cashews
Native to Brazil, cashews made their way east via seventeenth-century Portuguese explorers and are now commonly featured in Asian dishes. Serve this alongside rice and vegetables for a complete meal.
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- 2 Tbsp. dark soy sauce
- 1 Tbsp. Chinese rice wine or dry sherry
- 1 tsp. sugar
- ¼ tsp. sesame oil
- ¼ tsp. chili paste
- 3 Tbsp. vegetable oil, divided
- 2 boneless, skinless chicken breasts (6 oz. each), cut into 1" cubes
- ½ cup cashews
- 2 scallions, sliced on the bias
- In a small bowl mix dark soy sauce, rice wine, sugar, sesame oil, and chili paste. Set aside.
- Add 2 tablespoons of oil to a preheated wok or medium skillet. Stir-fry chicken until nearly cooked through, about 3–4 minutes. Remove and drain on paper towels.
- Wipe wok clean with a paper towel and add 1 tablespoon of oil. Stir-fry cashews very briefly until golden.
- Add prepared sauce to the wok and bring to a boil. Turn down heat and return chicken back to the wok. Mix through and serve hot, garnishing with scallions.