Combining chicken thighs, cashews, and hot peppers, this one wok wonder can be prepared in a cinch.
Wok Stirred Chile 'N Cashew Chicken
- 4 tablespoons Canola Oil
- 1 cup salted Roasted Cashews
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Honey
- 2 pounds boneless skinless Chicken Thighs (cut into 1/2-inch pieces)
- Kosher Salt
- freshly ground Black Pepper
- 2 Jalapenos or Serrano Chiles with seeds (thinly sliced)
- 1 large Onion (cut into 1/2-inch pieces)
- 1/4 cup White Wine or Chicken Stock
- 2 tablespoons Vegetarian Oyster Sauce
- 4 cups White and Brown Rice (50-50)
- 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.
- 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.
- 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 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.
- 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.