Classic Stir-Fried Cashew Chicken with Steamed Jasmine Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Stir-Fried Cashew Chicken

1. Pat the 1¾ lb chicken thigh pieces dry, then toss with 1 tablespoon cornstarch and ½ teaspoon kosher salt in a large bowl until evenly coated. 5 min
2. Mince the 4 garlic cloves and finely grate 1 tablespoon fresh ginger; set aside together. 4 min
3. Whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon granulated sugar, ¼ cup chicken broth, and 1 tablespoon cornstarch in a small bowl until the cornstarch dissolves; set aside. 4 min
4. Heat 1½ tablespoons neutral oil in a wok or large skillet over high heat until shimmering and just beginning to smoke. 2 min
5. Timing-sensitive step. Add the coated chicken in a single layer and sear, undisturbed, for 3 minutes, then stir-fry 2 more minutes until golden and just cooked through; transfer to a plate. 5 min
6. Timing-sensitive step. Add the remaining 1½ tablespoons neutral oil to the wok; stir-fry the yellow onion wedges for 2 minutes, then add the red bell pepper and snap peas and stir-fry 2 minutes more until crisp-tender. 4 min
7. Timing-sensitive step. Push the vegetables to the edge of the wok, add the garlic and ginger to the center, and stir-fry 30 seconds until fragrant.
8. Timing-sensitive step. Return the chicken to the wok, pour in the sauce, and toss everything together over high heat for 1–2 minutes until the sauce thickens and coats the chicken and vegetables. 2 min
9. Remove from heat, fold in ¾ cup roasted cashews, and sprinkle ½ teaspoon crushed red pepper flakes over the top. 2 min
10. Garnish with the 3 thinly sliced scallions and serve immediately over steamed jasmine rice.

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold running water, swishing with your hand, until the water runs clear, about 30 seconds. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
3. Stir once, reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes without lifting the lid. 15 min
4. Remove from heat and let the rice steam, still covered, for 5 minutes. 5 min
5. Fluff the rice with a fork and serve immediately alongside the cashew chicken.