Cashew Chicken Recipe (with Video)

Marinating the Chicken
1. Cut chicken thigh into 1" pieces and marinate with light soy sauce, dark soy sauce, white pepper, kosher salt, shaoxing wine, neutral oil, and cornstarch for 15 minutes.
Preparing the Sauce
1. In a small bowl, mix together your sauce by combining light soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sesame oil, sugar, white pepper, msg, chicken stock, and cornstarch.
Preparing the Ingredients
1. Chop your scallions, separating the whites from the greens, then mince garlic and ginger and set them aside along with your marinated chicken and sauce.
Toasting the Cashews
1. In a large pan or wok, heat 1 tbsp of neutral oil over medium heat and add your cashews. Cook for about 1 minute or until toasted and fragrant. Remove and set aside in a bowl.
Cooking the Chicken
1. In the same pan, heat 3 tbsp of neutral oil over high heat, then add your marinated chicken and cook for 4-5 minutes until cooked through. Remove and set aside in a bowl.
Combining the Ingredients
1. In the same pan, heat 2 tbsp of oil over high heat. Add garlic, ginger, and scallion whites, and fry for 30 seconds until fragrant. Add back the cooked chicken and mix to combine. Add the premixed sauce and continue stirring over high heat until the sauce has thickened (about 1-2 minutes).
Serving the Dish
1. Once the sauce has thickened, add back your toasted cashews and scallion greens. Mix to combine and serve with freshly steamed white rice!