Cashew Chicken

Steps

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1. 1
   Cut the chicken thighs into bite-sized pieces.
   ▶ ≈1:25
2. 2
   Marinate the chicken with soy sauce, Shaoxing wine, white pepper, baking soda, cornstarch, and oil, massaging thoroughly to infuse the flavors.
   ▶ ≈1:37
3. 3
   Cut the onion into bite-sized pieces.
   ▶ ≈2:21
4. 4
   Cut the bell peppers into bite-sized pieces, preparing about two cups.
   ▶ ≈2:27
5. 5
   Mince the garlic.
   ▶ ≈2:27
6. 6
   Grate the ginger.
   ▶ ≈2:27
7. 7
   Cut the green onions into long strips, separating the white and green parts.
   ▶ ≈2:35
8. 8
   Combine soy sauce, oyster sauce, dark soy sauce, sugar, white pepper, toasted sesame oil, water, cornstarch, and chicken bouillon powder in a small bowl to make the sauce.
   ▶ ≈2:49
9. 9
   Heat oil in a large wok or pan over medium heat.
   ▶ ≈3:29
10. 10
    Add raw cashews and roast for 2 to 3 minutes until deep brown.
    ▶ ≈3:35
11. 11
    Remove the roasted cashews and set aside.
    ▶ ≈4:02
12. 12
    Heat the same wok over high heat, add the marinated chicken in a single layer, and sear for 1 to 2 minutes until the bottom is golden brown.
    ▶ ≈4:09
13. 13
    Stir the chicken and cook for 2 to 3 minutes until cooked through.
    ▶ ≈4:28
14. 14
    Heat the same wok over medium heat, add the minced garlic, ginger, and white parts of green onions, and stir-fry for 1 minute until fragrant.
    ▶ ≈4:59
15. 15
    Turn the heat to high, add the onions and bell peppers, and stir-fry for about 1 minute.
    ▶ ≈5:27
16. 16
    Return the chicken to the pan and toss with the vegetables for 30 seconds.
    ▶ ≈5:41
17. 17
    Stir the sauce well, pour it into the wok, and toss everything together until the sauce thickens.
    ▶ ≈5:48
18. 18
    Turn off the heat, add the green parts of the green onions and the roasted cashews, and serve.
    ▶ ≈6:02