Ingredients:

  • 1 lb chicken breast, sliced into 1-inch pieces
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 tsp toasted sesame oil
  • 3 tbsp hoisin sauce
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1/2 cup chicken stock
  • 1 cup raw cashews
  • 1 large bell pepper, chopped into 1-inch squares
  • 3 green onions, sliced into 1-inch batons
  • 2 tbsp neutral oil

Instructions:

  1. Whisk the hoisin sauce, 2 tbsp soy sauce, rice vinegar, ginger, garlic, and chicken stock in a small bowl to create the mahogany stir-fry sauce.
  2. In a separate bowl, toss the sliced chicken breast with 1 tbsp soy sauce and 1 tbsp cornstarch. Let it sit for 5 minutes to velvet the meat.
  3. Heat a wok or heavy-bottomed skillet over high heat. Add 1 tablespoon of neutral oil and the cashews. Stir for 60 seconds until pale golden brown, then remove and set aside.
  4. Add the remaining oil to the wok. Add the chicken in a single layer and sear until golden. Add the bell peppers and stir-fry for 2-3 minutes.
  5. Pour in the sauce and add the green onions and toasted cashews. Toss rapidly over high heat until the sauce thickens into a glossy glaze that coats the chicken.