Categories: Asian Inspired

Ingredients

• 2 Tbsp. dark soy sauce
• 1 Tbsp. Chinese rice wine or dry sherry
• 1 tsp. sugar
• 1/4 tsp. sesame oil
• 1/4 tsp. chili paste
• 3 Tbsp. vegetable oil, divided
• 2 boneless, skinless chicken breasts (6 oz. each), cut into 1" cubes
• 1/2 cup cashews
• 2 scallions, sliced on the bias

Directions

1. In a small bowl mix dark soy sauce, rice wine, sugar, sesame oil, and chili paste. Set aside.

2. Add 2 tablespoons of oil to a preheated wok or medium skillet. Stir-fry chicken until nearly cooked through, about 3–4 minutes. Remove and drain on paper towels.

3. Wipe wok clean with a paper towel and add 1 tablespoon of oil. Stir-fry cashews very briefly until golden.

4. Add prepared sauce to the wok and bring to a boil. Turn down heat and return chicken back to the wok. Mix through and serve hot, garnishing with scallions.

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