Recipe Vortex

Sauce:

2 cloves Garlic, chopped

1/2 cup Water

2 Tbsp Light Soy Sauce

1 Tbsp Dark Sweet Soy Sauce (or 1 Tbsp light soy sauce whisked with 1 Tbsp brown sugar)

2 tsp Oyster Sauce

1 tsp Cornstarch

1 tsp Red Pepper Flakes (opt - skip if you don't want the dish to be spicy)

1/4 tsp Ground White Pepper (opt)

Cashew Chicken:

1/2 Yellow Onion, sliced

1/2 Red Bell Pepper, sliced

3 stalks Green Onions, chopped

1 lb (or less) Boneless, Skinless Chicken Breast, chopped

4 mushrooms, chopped

pinch of salt

1 Tbsp All-Purpose Flour

1/2 cup Raw Cashews (or use roasted and unsalted cashews)

1/4 cup Cooking Oil (like vegetable or peanut oil)

Rice, for serving

Make sauce: Whisk together garlic, water, light soy sauce, dark sweet soy sauce, and oyster sauce. Whisk in cornstarch. Add red pepper flakes and white pepper (if using). Set aside.

Prep ingredients: Slice onion and bell pepper and combine. Chop green onions. Dice chicken and toss with a pinch of salt and flour.

Set onions / peppers, green onions, chicken, sauce, and cashews near the stove. Place a paper towel on top of a plate and set that near the stove.

Heat cooking oil in a wok over medium-high heat.

When oil is hot, add cashews and saute until golden brown and toasted, 1 to 2 minutes (watch carefully to prevent them from burning). Set cashews on paper-towel lined plate. Leave oil in the wok.

To remaining oil in wok, add chicken. Let chicken cook for 2 minutes without stirring (this will help it to brown on the bottom).

Continue cooking, turning occasionally, until chicken is golden brown and cooked through, 6 to 7 minutes total.

Transfer chicken to the plate with the cashews and return wok to heat.

To any remaining oil in the wok, add onions and bell peppers.

Saute until tender, 3 to 4 minutes. (Add a splash of water if the pan starts to look dry.)

Pour sauce over onions and peppers.

Simmer until sauce starts to thicken, 1 to 2 minutes.

Add green onions, chicken, and cashews to pan. Cook everything together for 1 minute to coat in sauce.

Serve over rice.