1tablespoonsolive oil(or use sesame oil, sesame oil, or vegetable oil)
1small onionchopped
1-2spicy chili pepperschopped (I love serrano, Thai peppers, or cayenne here - use bell pepper for a milder version)
3clovesgarlicminced
1/2cupcashew nuts(or more to taste)
1poundboneless chickenchopped (use chicken breast or chicken thigh)
1teaspoonChinese 5 spice(optional - it's not traditional, but I love the flavor)
Salt and pepper to taste
FOR THE SAUCE
3tablespoonssoy sauce
2tablespoonswater
1tablespoonfish sauce(or use oyster sauce)
1tablespoonmirin(or Chinese cooking wine)
1tablespooncorn starch
1teaspoonbrown sugar
1teaspoonsesame oil
FOR GARNISH: Sesame seeds; fresh chopped herbs, green onion or scallions; sliced peppers; spicy chili flakes.
Instructions
Season the chopped chicken with salt and pepper, and Chinese 5 spice (if using). Set aside until ready to use.
Heat a wok or large pan to medium heat and add oil.
Add onion and peppers. Cook for 5 minutes to soften.
Add the garlic and cook another minute, stirring, until the garlic becomes fragrant.
Add the cashew nuts and chicken and stir. Cook another 7-8 minutes, or until the chicken is cooked through.
Whisk together all of the sauce ingredients in a small bowl and add to the wok or pan. Stir to coat everything and warm the sauce, about 1 minute or longer. The sauce will thicken up.
Serve with rice and garnish!
Notes
Heat Factor: Mild, though you can spice things up with hotter peppers and spicy chili flakes. Cashew chicken is not traditionally spicy.