Chicken with Cashews

This is the real-deal Chinese restaurant technique for chicken with cashews. The chicken pieces get a 30-minute marinade in sherry, egg, and cornstarch, then a quick pass through hot oil in the wok. This velveting technique coats each piece in a thin, silky layer that locks in moisture and gives the chicken a slippery, tender texture you can’t get from regular stir-frying.

After draining, the chicken goes back into the wok with an imperial sauce built on hoisin, which adds that sweet, fermented soybean richness that defines Chinese-American takeout. Green bell pepper and sliced water chestnuts bring crunch and freshness. Cashews go in at the very end so they stay toasty and whole.

The key is a screaming hot wok. If the oil isn’t nearly smoking when the chicken goes in, the velveting won’t work and you’ll end up with steamed chicken instead of silky, golden pieces.

Chef Tips

• Heat the wok until completely dry and hot before adding oil. A cold wok causes sticking
• Drain the chicken and vegetables well after the initial oil pass. Excess oil makes the final sauce greasy
• Reserve just 2 to 3 tablespoons of oil for the sauce step. The sauce should coat the food, not pool on the plate
• Add the cashews last and toss briefly. They burn quickly in a hot wok

Variations

• Add dried red chili peppers to the wok with the sauce for a kung pao-style heat
• Use peanuts instead of cashews for a more classic Chinese preparation
• Swap green pepper for snap peas and add sliced mushrooms for a different vegetable mix