- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
Chinese takeout fans will want to put this easy stir-fry on repeat.
Ingredient:
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1 1/2- x 1/2-inch pieces
- 1 tablespoon Shaoxing wine
- 2 tablespoons soy sauce, divided
- 1/2 teaspoon Chinese five-spice powder
- 1/2 teaspoon grated garlic (about 1 clove)
- 1/3 cup plus 1/2 teaspoon cornstarch, divided
- 4 1/2 tablespoons canola oil, divided
- 1 cup raw whole cashews
- 15 dried Thai chiles
- 2 tablespoons water
- 1/4 cup plus 2 tablespoons oyster sauce (such as Lee Kum Kee)
- 1 tablespoon light brown sugar
- 6 scallions, trimmed and cut crosswise into 2-inch pieces
- 1 small white onion, sliced (about 1 cup)
- Steamed white rice, for serving.
