I tried several different cashew chicken recipes in search of my favourite and came up with this one.  The best part about this recipe is that you don’t have to marinate the meat because the sauce is flavourful enough.  I like the simplicity of using sugar snap peas or snow peas.  Many people prefer to use a combination of peppers for the colour, so use any vegetables that you like.

Cashew Chicken Recipe

3/4 lb boneless, skinless chicken thighs, cut into small bite sized pieces

2 tablespoons vegetable oil

2 slices of ginger cut into thin strips

3 cloves garlic, finely minced

1 small onion, cut into 1/2-inch cubes

1 (200 g) package of sugar snap peas or snow peas

1/2 cup roasted whole cashews, toasted

1 teaspoon cornstarch dissolved in 2 teaspoons water

for the sauce:

1/2 cup chicken broth

2 tablespoons soy sauce

1 teaspoon oyster sauce

1 teaspoon sesame oil

3 dashes ground white pepper

pinch granulated white sugar

Combine the sauce ingredients in a bowl and set aside: broth, soy sauce, oyster sauce, sesame oil, sugar, and white pepper.  Heat up a wok over high heat.  When the wok is very hot, add the vegetable oil.  When the oil is hot, add the chicken, garlic and ginger.  Let the chicken carmelize before moving it.  Then stir fry until the chicken is just cooked on the outside, 1 to 2 minutes.  Add the onion and sugar snap peas and give it a few stirs.  Then add the sauce and stir fry until the snap peas are tender but still crisp, about 2 minutes.  Add the cornstarch in water and stir until you achieve the desired sauce thickness.  Stir in the cashews, dish out and serve immediately with rice.  Do not overcook.  The chicken should be just cooked through and the sugar snap peas should still be crunchy.