Back to 4 servings chicken and sauce 1 lb boneless, skinless chicken breast or thigh, cut into thin bite-sized pieces 2 tbsp cornstarch, for coating the chicken 3 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp fish sauce 2 tsp brown sugar, or palm sugar 3 tbsp water, for the sauce stir-fry 3 tbsp neutral oil, such as vegetable or canola, divided 1 cup raw cashews, roasted until golden, or toasted in the wok 4 dried red chilies, whole; add more for heat 4 cloves garlic, crushed or sliced 1 small onion, cut into wedges 1 red bell pepper, cut into chunks 4 green onions, cut into 1-inch lengths
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1 Step 1: Coat the chicken evenly with the cornstarch plus a pinch each of salt and pepper. Separately, whisk the oyster sauce, soy sauce, fish sauce, sugar and water in a small bowl until the sugar has fully dissolved.2 Step 2: Warm 1 tablespoon of the oil in a wok or big skillet set over medium heat. Stir the cashews and dried chilies in the oil for 1 to 2 minutes, until the nuts turn golden and the chilies smell toasty. Scoop them out onto a plate.3 Step 3: Turn the heat to high and pour in the other 2 tablespoons of oil. Lay the chicken pieces in one layer and let them sear without moving for 2 minutes. Then stir-fry for another 3 to 4 minutes, until browned and almost cooked through. The chicken is finished when a thermometer reads 165°F (74°C), the center shows no pink, and the juices run clear.4 Step 4: Add the garlic and onion wedges and stir-fry for 1 minute until fragrant.5 Step 5: Toss in the bell pepper and stir-fry for 1 to 2 minutes, just until it softens slightly but still has some snap.6 Step 6: Pour in the sauce and toss for about 1 minute until it bubbles and thickens into a glossy coating.7 Step 7: Return the cashews and chilies and add the green onions. Toss for 30 seconds, taste, and adjust with a little soy sauce or sugar if needed.8 Step 8: Serve hot over steamed jasmine rice.getsaucepan.com/r/c47321b3-9de4-5171-b360-a41d138cb66b
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