Roasted Cashew Chicken

Steps

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1. 1
   Heat coconut oil in a wok or large pan and add raw cashews. Stir-fry until they turn a rich golden brown with slight caramelization. Toasting them yourself yields better flavor than pre-roasted ones.
   ▶ ≈0:54
2. 2
   Once cashews are golden, transfer them to a plate. Add cubed chicken breast to the same pan and stir-fry until lightly browned on the surface.
   ▶ ≈1:49
3. 3
   Add diced red onion and stir. Add it at this stage to prevent it from becoming overcooked and burnt.
   ▶ ≈4:47
4. 4
   Add the julienned red and green bell peppers to the pan and continue stir-frying.
   ▶ ≈5:02
5. 5
   Prepare snap peas by laying them flat, cutting along the curved edge, and pulling out the stringy fiber that runs down the inside. Add the prepared snap peas to the pan.
   ▶ ≈5:30
6. 6
   Add minced ginger and garlic to the pan and stir well to release their aromas.
   ▶ ≈6:49
7. 7
   Prepare the sauce by mixing oyster sauce, soy sauce, a touch of mirin, and hot sauce to taste in a separate bowl.
   ▶ ≈7:09
8. 8
   Add the chopped green onion (white and light green parts) and continue stir-frying.
   ▶ ≈8:40
9. 9
   Pour the prepared sauce into the pan along with a small amount of chicken stock and toss everything to combine.
   ▶ ≈9:52
10. 10
    Return the roasted cashews to the pan and toss everything together. Taste and adjust seasoning as needed.
    ▶ ≈10:39
11. 11
    Add lime zest for brightness. If a thicker sauce is desired, mix cornstarch with water and stir it in to thicken.
    ▶ ≈9:19
12. 12
    Serve the roasted cashew chicken over jasmine coconut rice and enjoy.
    ▶ ≈11:33