Cashew Chicken

• 1 1/2 lb (680 g) skinless boneless chicken thighs or breasts, cut into 3/4-inch (2 cm) cubes
• 1 1/2 TBSP dark soy sauce
• 1/2 tsp sugar
• 1/2 tsp sesame oil
• 1/2 tsp kosher salt
• 1/2 tsp ground black pepper
• 2 TBSP oil
• 2 bell peppers (red and green), diced into 1/2-inch (1.25 cm) pieces
• 8 green onions
• 1 TBSP soy sauce
• 1/4 cup water
• 1/4 cup hoisin sauce
• 2 TBSP rice vinegar
• 1/2 TBSP Sriracha, optional
• 2 tsp cornstarch
• 3/4 cup roasted unsalted cashews
• 1/2 tsp sesame oil

Instructions

1. 1

   Combine all ingredients well and let the chicken sit and marinate for 20 minutes or so until you prepare the rest. Separate the white and green parts of the green onions, then cut them into 3/4 inch (2cm) pieces.

2. 2

   For the sauce: whisk all the ingredients well in a small bowl and set aside.

3. 3

   Heat 1 tbsp (15ml) oil in a heavy-bottomed pan or a wok over high heat. In a single layer, add the chicken and cook for about 1.5–2 minutes per side until browned in spots. The center can still be a bit raw as you will finish cooking it in the sauce. Do this in batches if necessary, so that the chicken is in a single layer in your pan (having said that, a large 12 inch (30cm) pan should accommodate this amount of chicken all at once). Transfer to a plate and set aside.

4. 4

   Add the remaining 1 tbsp (15ml) of oil and heat over high heat. Add the peppers and the white parts of the green onions. Cook for 3–4 minutes until browned in spots. Add the reserved chicken with all its juices to the pan. Then add rice vinegar and cook until evaporated, only about 30 seconds.

5. 5

   Add the sauce to the chicken and cook, stirring and tossing, for another minute or two until everything is combined, the sauce is thickened, and the chicken is cooked through. Stir in the green parts of the green onions, sesame oil, and cashews. Serve on top of rice, garnished with more green onions if desired.