Cashew Chicken Take-Out Style

This is another classic Chinese takeout dish that is easy to duplicate at home.

• Ready In: 30 mins
• Serves: 4

Ingredients

• Marinade

• 1  tablespoon soy sauce
• 1  tablespoon  chinese rice wine or 1  tablespoon dry sherry
• 1  teaspoon cornstarch

• Chicken

• 1  lb boneless skinless chicken breasts (cut in 1-inch cubes ) or 1  lb boneless skinless chicken thighs (cut in 1-inch cubes )

• Sauce

• 2  tablespoons soy sauce
• 1  tablespoon  chinese rice wine or 1  tablespoon dry sherry
• 1  tablespoon oyster sauce
• 1  teaspoon  sesame oil
• 1  teaspoon chili sauce (optional)
• 2  tablespoons  peanut oil or 2  tablespoons  vegetable oil
• 2  garlic cloves, minced
• 1  medium yellow onion, chopped
• 1  green bell pepper, chopped

• Topping

• 1⁄2 cup  salted roasted cashews

Directions

1. Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes.
2. Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
3. Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.
4. Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
5. Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Transfer to a plate and serve.