- Main
- Chicken
- Chinese
- Stovetop
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the chicken
- 1 1/2 lb
boneless skinless chicken breast, cut into 3/4-inch cubes
- 1
egg white
- 1 tbsp
cornstarch
- 1 tbsp
Shaoxing wine or dry sherry
- 1/2 tsp
kosher salt
- 1 tsp
toasted sesame oil
For the sauce
- 3 tbsp
hoisin sauce
- 2 tbsp
soy sauce
- 1 tbsp
rice vinegar
- 1 tsp
granulated sugar
- 2 tsp
cornstarch
- 1/3 cup
water or low-sodium chicken broth
For the stir-fry
- 3/4 cup
raw cashews
- 3 tbsp
neutral oil, such as canola or peanut
2 tbsp in step 4, 1 tbsp in step 5
- 3
celery stalks, sliced on an angle 1/4 inch thick
- 1
red bell pepper, cut into 3/4-inch pieces
- 4 cloves
garlic, minced
- 1 tbsp
fresh ginger, minced
- 3
scallions, cut into 1-inch pieces, white and green parts separated
2 tbsp in step 5, the rest in step 6
steamed rice, for serving (optional)
- Dairy-free
Contains eggs (egg white), tree nuts (raw cashews), soy (hoisin sauce, soy sauce), wheat (soy sauce) and sesame (toasted sesame oil).
Not checked: Shaoxing wine or dry sherry, water or low-sodium chicken broth, steamed rice.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
In a medium bowl, stir the chicken with the egg white, 1 tbsp cornstarch, Shaoxing wine, salt and sesame oil until every piece is coated in a thin, slippery film. Let it sit at room temperature while you prep everything else, at least 20 minutes.
20 min, hands-off
- 1 1/2 lb boneless skinless chicken breast
- 1 egg white
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine or dry sherry
- 1/2 tsp kosher salt
- 1 tsp toasted sesame oil
- Step 2
Meanwhile, whisk the hoisin, soy sauce, rice vinegar, sugar, 2 tsp cornstarch and water together in a small bowl until smooth. Set it near the stove.
5 min
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp granulated sugar
- 2 tsp cornstarch
- 1/3 cup water or low-sodium chicken broth
- Step 3
Set a large skillet or wok over medium heat and add the cashews. Toast them dry, shaking often, until lightly golden and fragrant, 3 to 4 minutes. Tip them onto a plate.
4 min
- 3/4 cup raw cashews
- Step 4
Raise the heat to medium-high and add 2 tbsp of the oil. When it shimmers, add the chicken in a single layer and let it sit undisturbed for 1 minute, then stir-fry until just cooked through and opaque, 3 to 4 minutes more. Move it to a clean plate.
5 min
- 1 1/2 lb boneless skinless chicken breast
- 2 tbsp neutral oil, such as canola or peanut
- Step 5
Add the remaining 1 tbsp oil to the pan with the celery and bell pepper. Stir-fry over high heat until crisp-tender and lightly blistered, about 3 minutes. Add the garlic, ginger and scallion whites and stir-fry until fragrant, about 30 seconds.
4 min
- 1 tbsp neutral oil, such as canola or peanut
- 3 celery stalks
- 1 red bell pepper
- 4 cloves garlic
- 1 tbsp fresh ginger
- 2 tbsp scallions
- Step 6
Whisk the sauce again to loosen the cornstarch, pour it in and bring to a bubble. Return the chicken and any juices, add the cashews and scallion greens, and toss for 1 to 2 minutes until the sauce thickens and coats everything in a glossy glaze. Serve hot over steamed rice.
2 min
- 1 1/2 lb boneless skinless chicken breast
- 3 tbsp hoisin sauce
- 3/4 cup raw cashews
- the rest of the scallions
- steamed rice
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026