You might be familiar with the cashew chicken (otherwise called chicken with cashew nuts) hailing from Springfield, Missouri. David Leong, the
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Chinese chef who curated the American favorite, wanted Americans to love and learn about his culture, and the dish has now become an integral part of the region. His recipe consisted of chicken that was fried and tossed in a sauce of soy sauce, oyster sauce, and chicken stock. I made my version with hoisin sauce and lots of garlic so every bite is filled with slightly sweet coated chicken and roasted cashews.
Ingredients
- 2 tbsp.cornstarch
- 1 tbsp.Chinese Shaoxing wine
- 2 tbsp.Chinese soy sauce, divided
- 1 lb.boneless, skinless chicken breasts, cut into 1″ pieces
- 1/2 c.vegetable oil
- 1 tsp.toasted sesame oil
- 1 tbsp.finely chopped garlic
- 2 tsp.finely chopped peeled ginger
- 1/4 c.(or more) cold water
- 3 tbsp.hoisin sauce
- 1 tbsp.Chinese black vinegar
- 2scallions, sliced 1/2″ thick, plus more for serving
- 3/4 c.unsalted roasted cashews
- Steamed white rice, for serving
Directions
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- Step 1
In a medium bowl, whisk cornstarch, Shaoxing wine, and 1 tablespoon soy sauce. Add chicken and toss to coat. Let marinate at least 20 minutes or up to 1 hour.
- Step 2In a large wok or skillet over medium-high heat, heat vegetable oil. Fry chicken until lightly golden brown and almost cooked through, about 8 minutes. Transfer to paper towels.
- Step 3Wipe out wok. In wok over medium heat, heat sesame oil. Cook garlic and ginger, stirring occasionally, until fragrant and slightly toasted, about 30 seconds. Add water, hoisin sauce, vinegar, and remaining 1 tablespoon soy sauce and bring to a simmer. Add scallions and cook, tossing constantly, until slightly wilted, about 1 minute. Fold in chicken and cashews and cook, tossing occasionally and adding more water if sauce is too thick, until well combined and chicken is cooked through, about 5 minutes.
- Step 4Divide rice among plates. Top with chicken mixture, then sprinkle with more scallions.
- Step 1
