
A classic takeout favorite made better at home with tender chicken, crunchy roasted cashews, and a savory-sweet glaze. This quick stir-fry is perfect for busy weeknights and pairs beautifully with steamed rice or cauliflower rice.
In a small bowl, whisk together the cornstarch and soy sauce until smooth and lump-free. Stir in the oyster sauce, Chinese cooking wine (or mirin), sesame oil, and white pepper to complete the stir-fry sauce.
Place the chicken thigh pieces in a bowl and pour over 2 tablespoons of the prepared sauce. Toss well to coat and let the chicken marinate for at least 10 minutes to absorb the flavors.
Heat the peanut oil in a wok or large heavy-based skillet over high heat until shimmering. Add the minced garlic and chopped onion, stir-frying for about 1 minute until fragrant.
Add the marinated chicken to the pan and cook for 2 minutes, searing the edges. Toss in the green capsicum (bell pepper) and continue stir-frying for another minute.
Pour in the remaining sauce and the water. Bring the mixture to a simmer and cook, stirring constantly, for about 1 minute or until the sauce has thickened into a glossy, thick glaze.
Stir in the roasted cashews and remove from the heat immediately to maintain their crunch. Serve immediately over fluffy white rice or cauliflower rice for a low-carb option.
For the best texture, use chicken thighs as they stay juicy during high-heat stir-frying. If you prefer a spicier kick, add a pinch of red pepper flakes or sliced fresh chilies with the garlic. Ensure your wok is very hot before adding ingredients to achieve that authentic 'wok hei' charred flavor.