Cashew Chicken is a popular Chinese-American dish served all over the world. This version is made with Jet Tila’s personal spin, developed in his own home kitchen.
Ingredients
8 oz (226 g) chicken breast or thigh, thin sliced
2 tsp (7 g) cornstarch
1 tsp (7 g) baking soda
½ tspkosher salt
1 pinch white pepper
1 tbsp(15 ml)canola oil or high temp oil
½ cup (65 g) roasted cashews
6-8 dried thai chiles
½ (100 g) onion, lyonnaise cut
½ (75 g) red bell, batonette cut
½ (75 g) green bell, batonette cut
2 Cloves (10 g) garlic, minced
2 Tbsp (30 ml) Mr. Bing's Chili Crisp
3 Tbsp(30 ml) oyster sauce
2 Tbsp(15 ml) hoisin sauce
Directions
Coat chicken pieces in cornstarch, baking soda, kosher salt, white pepper, and canola oil. Mix well to coat thoroughly, let marinate for 10 minutes on counter, or if longer, place in refrigerator.
Heat 3 Tbsp (30 ml) of oil over high heat in a large skillet. When you see the first whisk of white smoke, stir in the garlic and cook until light brown and fragrant, about 30 seconds. Stir in chicken and stir fry until medium and outside is seared, about 1 minute.
Addthe onions and bell peppers and cook until light brown and soft for about 1-2 minutes. Add the chilies and cashews and stir fry for about 1 more minute until all ingredients are combined and hot.
Stir in Mr. Bing's Chili Crisp, oyster sauce hoisin into the pan and stir fry together until all the flavors combine and the sauce reduces to a glaze, about 1 minute. Taste and adjust, then serve over a bed of hot Jasmine rice.
