A quick and flavorful stir-fry featuring tender chicken, crunchy cashews, and vibrant vegetables in a savory sauce.
Combine the light soy sauce, dry sherry, and cornstarch in a mixing bowl. Add the chicken pieces and mix well to coat. Let it marinate for 15 minutes.
Marinating the chicken helps to tenderize it and infuse it with flavor.
In a small bowl, mix together the dark soy sauce, oyster sauce, and chili sauce. Set aside.
Adjust the sauce ingredients to your taste preference for sweetness or heat.
Heat a wok over medium-high heat. Add a splash of oil and swirl to coat. Add the garlic and stir-fry until fragrant, about 20 seconds.
Ensure the oil is hot before adding garlic to release its aroma.
Add the marinated chicken to the wok and stir-fry until it starts to brown, about 2 minutes.
Cook the chicken in batches if needed to avoid overcrowding the wok.
Add the onion and bell pepper to the wok and stir-fry until they begin to soften, about 2 minutes.
Cut the vegetables into uniform sizes for even cooking.
Pour the prepared sauce into the wok and stir to coat the ingredients. Let it simmer for 2 minutes to thicken.
Simmering the sauce allows the flavors to meld together.
Stir in the roasted cashews and mix well. Remove from heat.
Adding the cashews at the end keeps them crunchy.
Serve the stir-fry hot with steamed rice or noodles. Enjoy your meal!
Garnish with chopped green onions or sesame seeds for extra flavor and presentation.
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