Garlic-Ginger Cashew Chicken Stir-Fry
Velveted chicken thighs and roasted cashews tossed in a glossy soy-garlic sauce — faster than delivery and less sweet than the takeout version.
- Serves
- 4
- Prep
- 15 min
- Cook
- 15 min
- Written
Method
-
Toss the chicken with 1 tbsp soy sauce and 1 tbsp cornstarch. Let sit 10 minutes.
-
Whisk the remaining soy sauce, oyster sauce, rice vinegar, brown sugar, chicken stock, and 1 tsp cornstarch into a sauce and set aside.
-
Heat 2 tbsp oil in a large skillet or wok over high heat until it shimmers. Sear the chicken undisturbed until browned on one side, about 3 minutes, then stir-fry until just cooked through. Transfer to a plate.
-
Add the remaining 1 tbsp oil, the garlic, and the ginger. Stir until fragrant, about 30 seconds.
-
Add the bell pepper and stir-fry until it starts to soften at the edges, about 2 minutes.
-
Return the chicken to the pan, pour in the sauce, and toss until it thickens and coats everything, about 1 minute.
-
Stir in the cashews and scallions, then serve over rice.
Notes
Velveting the chicken in cornstarch is what keeps it silky through a hard sear instead of turning stringy — don’t skip it, and don’t crowd the pan or the chicken steams instead of browns. Toast raw cashews in a dry skillet for a few minutes first if the roasted, salted kind aren’t on hand.
This is the everyday version, not the sweet, deep-fried takeout kind — the sauce leans savory and garlicky rather than sugary. Swap the bell pepper for snap peas or broccoli florets depending on what’s in the fridge.