🇨🇳 ChinaCatalog recipe
Bite-size chicken thigh seared golden and tossed with toasted cashews and bell pepper in a glossy garlic-soy glaze, sharp with a last splash of rice vinegar.
For 4 servings.
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Toss the diced chicken with 1 teaspoon of the cornstarch and a pinch of salt and pepper.
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.
Whisk the soy sauce, rice vinegar, sugar and remaining cornstarch with 3 tablespoons water into a sauce.
Heat the oil in the wok until shimmering and sear the chicken in one layer until golden and cooked through, about 5 minutes.
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.
Pour in the sauce and toss everything together until it thickens to a glossy coat, about 1 minute.
Fold in the toasted cashews and spring onion and serve immediately over rice.
Cashew chicken is a Chinese-American invention, created in the early 1960s by a cook named David Leong at a Springfield, Missouri restaurant looking for something milder and less battered than the fried dishes then dominating the menu. It spread through Chinese restaurants across the Ozarks and the American Midwest before settling into home kitchens well beyond that region. It carries no single Chinese region's signature — it was built, from the start, as an easy bridge dish for American diners.
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