Chicken with Cashew Nuts (Indo-Chinese)

Ingredients

• 1 lb* boneless, skinless chicken breast, cut into 2/3"-1" pieces (or sub chicken thighs)
• 3 tbsp neutral oil (such as grapeseed)
• 3/4 inch ginger (crushed or very finely minced)
• 4 cloves garlic (crushed or very finely minced)
• 1 small green bell pepper (seeds removed and diced into 1" squares)
• 1 small onion (diced into 1" squares)
• 1/2 cup toasted, unsalted cashews (see note for raw cashews)
• toasted sesame seeds (for garnish (optional))
• 1 tsp baking soda
• 1/2 tsp kosher salt or sea salt
• 2 tsp corn starch
• 1/4 cup water
• 2 tbsp oyster flavored sauce (I use gluten-free)
• 2 tsp soy sauce (I use GF tamari soy sauce)
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 3/4-1 tsp red chili flakes
• 1/4 tsp ground black pepper
• 1/8 tsp white pepper
• 1 tsp sugar (I use cane sugar)
• 1/8-1/4 tsp kosher salt or sea salt

Instructions

1. 1

   --- To Tenderize - Optional Step ---

2. 2

   Place the chicken in a strainer or colander and sprinkle it with baking soda. Mix well and let this mixture rest for 15-20 minutes. Rinse the chicken thoroughly, ensuring it's completely free of any baking soda. Pat dry.

3. 3

   --- Make the Cashew Chicken ---

4. 4

   In a medium bowl, marinate the chicken in the salt and cornstarch and set aside.

5. 5

   In a small bowl, mix all the ingredients listed for the sauce and set aside.

6. 6

   Heat 2 tablespoons of oil in a wok or large, nonstick skillet over high heat. Add the chicken in an even layer and allow it to cook, undisturbed, for 2 minutes. Flip over and allow the other side to cook for another minute. Then stir-fry until the chicken is cooked through (~4-5 minutes). Remove the chicken and set aside.

7. 7

   Lower the heat to medium and add the remaining tablespoon of oil. Add the garlic and ginger and sauté for 15-20 seconds. Add the onion and bell pepper and raise the heat back to high. Stir-fry until you can smell the peppery aroma of the green peppers and onions turn translucent (~4-5 min). Add the chicken back in, followed by the prepared sauce.

8. 8

   Stir-fry until the sauce has reduced and the chicken is fully cooked (~1-2 min). Taste and adjust salt and spice, if desired.

9. 9

   Add in the cashews and mix well. Garnish with toasted sesame seeds, if desired. Serve immediately with rice.