Cashew Chicken Stir-Fry

Method

1. 1

   Toss the diced chicken with 1 teaspoon of the cornstarch and a pinch of salt and pepper.

2. 2

   Toast the cashews in a dry wok over medium heat, shaking often, until golden, about 3 minutes. Remove.

   💡 Watch them closely near the end — cashews go from golden to burnt fast.

3. 3

   Whisk the soy sauce, rice vinegar, sugar and remaining cornstarch with 3 tablespoons water into a sauce.

4. 4

   Heat the oil in the wok until shimmering and sear the chicken in one layer until golden and cooked through, about 5 minutes.

5. 5

   Push the chicken aside, add the bell pepper, garlic and ginger to the cleared space, and stir-fry 2 minutes until the pepper softens slightly.

6. 6

   Pour in the sauce and toss everything together until it thickens to a glossy coat, about 1 minute.

7. 7

   Fold in the toasted cashews and spring onion and serve immediately over rice.