Spicy Wok Hei Chicken & Cashew Stir-Fry
Dim Sim LimSpicy Wok Hei Chicken & Cashew Stir-Fry
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thigh, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon red chili flakes, or more, to taste
For the Stir-Fry
- 1/2 cup raw cashews
- 3 tablespoons peanut oil, divided
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 teaspoon Chef's Choice MSG, optional, for extra 'yum yum'
- 4 cups cooked white rice, for serving
Instructions
- 1
First things first, let's get that chicken marinated! Grab your heavy-duty Chinese cleaver and dice those chicken thighs into beautiful 1-inch pieces. In a bowl, combine the chicken with light soy sauce, Chinese cooking wine, cornstarch, white pepper, and sesame oil. Mix it up real good with your hands – get in there! Let it sit for at least 15 minutes, or up to 30 minutes, to soak up all that flavor. This is the secret to tender chicken, people!
⏱️ 5 min
- 2
While the chicken is doing its thing, let's build that killer stir-fry sauce. In a separate bowl, whisk together the chicken broth, Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, granulated sugar, cornstarch, and red chili flakes. Mix until everything is smooth. This is your flavor bomb, ready to go!
⏱️ 5 min
- 3
Time to prep those veggies! With your trusty cleaver, mince the ginger and garlic. Cut your red and green bell peppers and yellow onion into 1-inch pieces. Slice those green onions for garnish later. Precision, speed, boom!
⏱️ 10 min
- 4
Now, let's toast those cashews! Heat your wok over medium heat. Add the raw cashews and dry-toast them, stirring constantly, until they're golden brown and fragrant. This takes about 3-5 minutes. Don't burn 'em! Remove them from the wok and set aside. We want that crunch!
⏱️ 5 min
- 5
Alright, Wolf Pack, it's WOK TIME! Crank that heat to HIGH. We're talking industrial-grade, smoking hot wok. Add 1 tablespoon of peanut oil and swirl it around to season the wok. When it's smoking, add your marinated chicken in a single layer. Let it sear for 1-2 minutes without moving it to get that beautiful crust, then stir-fry vigorously until it's mostly cooked through and lightly browned. Remove the chicken from the wok and set aside. Don't overcrowd the wok, cook in batches if necessary!
⏱️ 4 min
- 6
Add another 1 tablespoon of peanut oil to the screaming hot wok. Toss in the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant – but don't burn it! Now, throw in your bell peppers and yellow onion. Stir-fry for 2-3 minutes until they're slightly tender-crisp. We want that vibrant color and crunch!
⏱️ 3 min
- 7
Return the cooked chicken to the wok with the vegetables. Give it a quick toss. Now, re-whisk your stir-fry sauce and pour it over everything. Stir constantly, tossing like a pro, until the sauce thickens and coats all the ingredients. If you're feeling it, add that optional 1/4 teaspoon of Chef's Choice MSG for that extra 'yum yum' factor. BOOM! Flavor explosion!
⏱️ 3 min
- 8
Finally, toss in those toasted cashews. Give it one last mighty stir-fry to combine everything. Now we serve! Dish out this incredible Spicy Wok Hei Chicken & Cashew Stir-Fry over fluffy white rice. Garnish generously with sliced green onions and fresh cilantro. A little drizzle of crispy chili oil wouldn't hurt either, for those who like it extra spicy! This is 10 out of 10, all fire!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dim Sim LimSpicy Wok Hei Chicken & Cashew Stir-Fry
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thigh, cut into 1-inch pieces
- 1 tablespoon light soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper
- 1/2 teaspoon sesame oil
For the Stir-Fry Sauce
- 1/2 cup chicken broth
- 2 tablespoons Lee Kum Kee oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon red chili flakes, or more, to taste
For the Stir-Fry
- 1/2 cup raw cashews
- 3 tablespoons peanut oil, divided
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 3 green onions, sliced, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/4 teaspoon Chef's Choice MSG, optional, for extra 'yum yum'
- 4 cups cooked white rice, for serving
Instructions
- 1
First things first, let's get that chicken marinated! Grab your heavy-duty Chinese cleaver and dice those chicken thighs into beautiful 1-inch pieces. In a bowl, combine the chicken with light soy sauce, Chinese cooking wine, cornstarch, white pepper, and sesame oil. Mix it up real good with your hands – get in there! Let it sit for at least 15 minutes, or up to 30 minutes, to soak up all that flavor. This is the secret to tender chicken, people!
⏱️ 5 min - 2
While the chicken is doing its thing, let's build that killer stir-fry sauce. In a separate bowl, whisk together the chicken broth, Lee Kum Kee oyster sauce, light soy sauce, dark soy sauce, granulated sugar, cornstarch, and red chili flakes. Mix until everything is smooth. This is your flavor bomb, ready to go!
⏱️ 5 min - 3
Time to prep those veggies! With your trusty cleaver, mince the ginger and garlic. Cut your red and green bell peppers and yellow onion into 1-inch pieces. Slice those green onions for garnish later. Precision, speed, boom!
⏱️ 10 min - 4
Now, let's toast those cashews! Heat your wok over medium heat. Add the raw cashews and dry-toast them, stirring constantly, until they're golden brown and fragrant. This takes about 3-5 minutes. Don't burn 'em! Remove them from the wok and set aside. We want that crunch!
⏱️ 5 min - 5
Alright, Wolf Pack, it's WOK TIME! Crank that heat to HIGH. We're talking industrial-grade, smoking hot wok. Add 1 tablespoon of peanut oil and swirl it around to season the wok. When it's smoking, add your marinated chicken in a single layer. Let it sear for 1-2 minutes without moving it to get that beautiful crust, then stir-fry vigorously until it's mostly cooked through and lightly browned. Remove the chicken from the wok and set aside. Don't overcrowd the wok, cook in batches if necessary!
⏱️ 4 min - 6
Add another 1 tablespoon of peanut oil to the screaming hot wok. Toss in the minced ginger and garlic. Stir-fry for about 30 seconds until fragrant – but don't burn it! Now, throw in your bell peppers and yellow onion. Stir-fry for 2-3 minutes until they're slightly tender-crisp. We want that vibrant color and crunch!
⏱️ 3 min - 7
Return the cooked chicken to the wok with the vegetables. Give it a quick toss. Now, re-whisk your stir-fry sauce and pour it over everything. Stir constantly, tossing like a pro, until the sauce thickens and coats all the ingredients. If you're feeling it, add that optional 1/4 teaspoon of Chef's Choice MSG for that extra 'yum yum' factor. BOOM! Flavor explosion!
⏱️ 3 min - 8
Finally, toss in those toasted cashews. Give it one last mighty stir-fry to combine everything. Now we serve! Dish out this incredible Spicy Wok Hei Chicken & Cashew Stir-Fry over fluffy white rice. Garnish generously with sliced green onions and fresh cilantro. A little drizzle of crispy chili oil wouldn't hurt either, for those who like it extra spicy! This is 10 out of 10, all fire!
⏱️ 2 min