Recipe submitted by Steph Sia
This ain’t your typical Chinese takeout. No soggy vegetables in this one – all crunch! My cashew chicken stir fry is an easy recipe to whip up on weeknights or whenever. I forgot to add my favourite baby corn in this one so be sure to add that in if you decide to make it!
IG: @siaaroundtheworld @siaslurps @siasteph
Cashew chicken stir fry – serves 4 
– 1 lb boneless, skinless chicken thighs, diced
– 4 tbsp shaoxing wine
– 3 tbsp soy sauce
– 1/2 tbsp kosher salt
– 3 tbsp vegetable oil
– 1/2 yellow onion, sliced
– 2” knob of ginger, peeled and minced
– 4 cloves garlic, minced
– 1/2 tbsp dried red chili flakes
– 5 celery stalks, trimmed and cut into 2-3” pieces
– 1 can water chestnuts
– 2 carrots, peeled and sliced on the diagonal
– 2 cups sugar snap peas, ends trimmed
– 1 cup roasted, unsalted cashews
– 1 1/2 tbsp dark soy sauce
– 1 tsp freshly ground black pepper
– 2 tbsp XO sauce
– 2 tbsp cornstarch
– 1/3 cup water
– 2 scallions, sliced
1. Dice the chicken thighs into bite-sized pieces. Place in a bowl and mix with the shaoxing wine, soy sauce and salt. Allow to marinade while you prepare your vegetables.
2. While the chicken is marinating, cut your vegetables as described above.
3. Heat the vegetable oil over medium high heat in a wok until hot.
4. Add the onion and fry until slightly browned on the edges, about 2 min.
5. Add the garlic and ginger and stir fry for another minute. Careful not to burn it.
6. Add in the marinated chicken and sauté until the chicken is cooked, 5 minutes.
7. Add the vegetables and toss with the chicken and aromatics. Add in the dark soy sauce, pepper and XO sauce. Some liquid should be released after a few minutes. Add the cashews and toss together.
8. Mix the cornstarch and water in a small bowl and add to the wok to thicken the sauce.
9. Garnish with scallions and serve with steamed white rice.
