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Recipes // Side Dishes // Wok-Stirred Chile 'N' Cashew Chicken

Wok-Stirred Chile 'N' Cashew Chicken

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By Ming Tsai
Four Servings
Ingredients:
  • 4 tablespoons canola oil
  • 1 cup salted roasted cashews
  • 1 teaspoon cayenne pepper, or to taste
  • 1 tablespoon honey
  • 2 pounds boneless, skinless chicken thighs, cut into ½-inch pieces
  • Kosher salt and freshly ground black pepper
  • 2 jalapeño peppers or serrano chiles with seeds, thinly sliced
  • 1 large onion, cut into ½-inch pieces
  • 1 large red bell pepper, cut into ½-inch pieces
  • ¼ cup white wine or fresh chicken stock or low-sodium bought
  • 2 tablespoons vegetarian oyster sauce
  • 4 cups 50-50 White and Brown Rice (recipe below)
Directions:
  1. Heat a wok or large sauté pan over high heat. Add 1 tablespoon of the oil and swirl to coat the pan. When the oil is hot, add the cashews and fry, stirring, until darkly colored, about 30 seconds. Transfer the nuts to a medium bowl, add the cayenne and honey, and stir. Set aside.
  2. Heat the wok over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil is hot, add the chicken, season with salt and pepper, and stir-fry until the chicken is cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
  3. Heat the wok over high heat. Add the remaining 1 tablespoon oil and swirl to coat the pan. When the oil is hot, add the jalapeños and sauté, stirring, for 30 seconds. Add the onion and bell pepper and stir-fry until softened, about 2 minutes. Return the chicken and all but 1 tablespoon of the cashews to the wok and add the wine. Add the oyster sauce, stir, and adjust the seasoning, if necessary. Transfer to a platter.
  4. Divide the rice among 4 rice bowls. Top with some of the stir-fry, reserving the rest for second helpings. Garnish with the reserved cashews and serve.

50-50 White and Brown Rice

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Directions:
  1. Rinse 1½ cups brown rice and soak it in fresh cold water to cover for 1 hour. Transfer the rice to a medium saucepan.
  2. Put 1½ cups white rice in a large bowl in the sink. Rinse the rice by filling the bowl with cold water and stirring the rice with your hand. Drain and repeat until the water in the bowl is clean. Transfer the rice to the same saucepan.
  3. Flatten the rice with your palm and without removing it, add water until it touches the highest knuckle of your middle finger. Cover and boil over high heat for 10 minutes. Lower the heat to medium and simmer for 30 minutes. Turn off the heat and let the rice stand, covered, to plump, for 20 minutes. Stir gently and serve.
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