Cashew Chicken (腰果鸡丁)

Instructions

1. 1Velvet the chicken: mix with 1 tbsp soy, Shaoxing, white pepper, and 1 tbsp cornstarch. Rest 10 minutes.

   鸡丁上浆

   🔍 Look for 静置 10 分钟 · 10 minutes rest

   Visual: 鸡丁裹上一层薄而均匀的淀粉膜Chicken is coated in a thin, even starchy film

   You know it's right when: 裹层有黏感，不干也不结块Coating feels tacky, not dry or clumpy

   Velveting is what keeps the chicken silky — see the term card.

2. 2In a small bowl mix the sauce: remaining 1/2 tbsp soy, oyster sauce, 1/2 cup water (125 ml), and 1 tbsp cornstarch.

   调好碗汁

   🔍 Look for

   Visual: 酱汁是顺滑均匀的棕色液体，没有结块Sauce is a smooth, uniform brown liquid, no lumps

   You know it's right when: 淀粉完全化开——不行就晃一晃Cornstarch fully dissolved — shake if needed

3. 3Heat 1 tbsp oil in a wok over medium. Toast cashews until golden and fragrant, about 2 minutes. Remove immediately.

   炒香腰果

   🔍 Look for Medium heat 2 分钟 · 2 minutes

   Visual: 腰果变成浅金色，散发出坚果香Cashews turn pale golden and release a nutty aroma

   You know it's right when: 部分腰果出现淡金色斑点——离火后还会继续熟，现在就要捞出A few cashews show faint golden spots — they keep cooking off-heat, so pull them now

   Cashews burn in seconds after they start coloring. When in doubt, take them out early.

4. 4Add remaining 1 tbsp oil to the wok, raise to high heat. Stir-fry the chicken in one layer until the exterior turns opaque and lightly golden, about 2-3 minutes.

   大火炒鸡丁

   🔍 Look for High heat 2-3 分钟 · 2-3 minutes

   Visual: 鸡丁从粉色变成淡金色，带一层薄壳Chicken turns from pink to pale golden with a light crust

   You know it's right when: 看不到粉色，边缘刚开始上色No pink remains; edges just starting to brown

   High heat is the point — you want sear, not steam. Crowding the pan steams it.

5. 5Add garlic, ginger, and scallion whites. Stir 30 seconds until fragrant. Add cucumber and carrot, stir-fry 1 minute.

   爆香下蔬菜

   🔍 Look for High heat 1 分钟 · 1 minute

   Visual: 蔬菜变得油亮鲜艳，胡萝卜微微变软Vegetables turn glossy and bright, carrot slightly softened

   You know it's right when: 黄瓜依然脆，但已热透Cucumber still crisp but warmed through

6. 6Give the sauce bowl a stir (cornstarch settles!), pour it in. Toss quickly — the sauce should turn glossy and coat everything within 30 seconds.

   倒碗汁快速翻炒

   🔍 Look for 30 秒 · 30 seconds

   Visual: 酱汁从浑浊变油亮，挂在鸡丁和蔬菜上Sauce turns from cloudy to glossy and clings to chicken and veggies

   You know it's right when: 酱汁能挂勺背——浓稠度刚好Sauce coats the back of a spoon — thick enough

7. 7Off heat, fold in the toasted cashews and scallion greens. Serve immediately — cashews stay crunchiest this way.

   拌入腰果

   🔍 Look for

   Visual: 油亮的金黄鸡丁、彩色蔬菜、表面脆腰果Glossy golden chicken, colorful veg, crunchy cashews on top

   You know it's right when: 趁腰果还没软立刻吃Serve hot before the cashews soften