A flavorful and easy-to-make stir-fry dish featuring tender chicken, crunchy cashews, and vibrant vegetables.
Combine the light soy sauce, dry sherry, ground ginger, and cornstarch in a mixing bowl to create the marinade.
Mix the marinade thoroughly to ensure the cornstarch dissolves completely.
Cut the chicken breast into bite-sized pieces and add them to the marinade. Stir to coat evenly and let it sit for 15 minutes.
Marinating the chicken enhances its flavor and tenderness.
Heat the wok over medium-high heat and add a tablespoon of oil. Once hot, add the cashews and stir-fry until golden brown, about 1 minute. Remove and set aside.
Keep stirring the cashews to prevent them from burning.
Add another tablespoon of oil to the wok. Stir-fry the marinated chicken until cooked through, about 5 minutes. Remove and set aside.
Ensure the chicken is cooked evenly by stirring frequently.
Add the remaining oil to the wok. Stir-fry the bell pepper, onion, snow peas, and mushrooms until tender-crisp, about 4 minutes.
Cook the vegetables in batches if your wok is small to avoid overcrowding.
Combine the dark soy sauce, white wine vinegar, brown sugar, and cornstarch in a small bowl to make the sauce.
Stir the sauce mixture well to avoid lumps.
Return the chicken to the wok and pour in the sauce. Stir until the sauce thickens and coats the ingredients evenly.
Cook the sauce until it reaches your desired consistency.
Add the toasted cashews back to the wok and mix well. Serve the stir-fry over cooked rice.
Garnish with chopped green onions for added flavor and color.
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