Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with potato starch, sea salt, and white pepper.
In a separate bowl, whisk together all Sauce ingredients until smooth.
Heat peanut oil in a large wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 6-8 minutes. Remove chicken from wok and set aside.
Add vegetables to the wok and stir-fry until slightly softened, about 4-6 minutes.
Pour Sauce into the wok with the vegetables and bring to a simmer, stirring constantly until thickened, about 1-2 minutes.
Return chicken to the wok and toss to coat with sauce. Add cashews and stir to combine.
Serve immediately over jasmine rice.
Ingredients
4
1.5 lbs680 gBoneless skinless chicken thighs
1/4 cup60 mLPotato starch
1 tsp5 mLSea salt
1/2 tsp2.5 mLWhite pepper
1/2 cup120 mLLow-sodium soy sauce
1/4 cup60 mLDark brown sugar
2 tbsp30 mLUnseasoned rice vinegar
1 tbsp15 mLSambal oelek
1 tbsp15 mLCornstarch
2 tsp10 mLGarlic-minced
1 tsp5 mLGinger-grated
1/2 tsp2.5 mLSesame oil
1 cup120 gCashews-whole, roasted and salted
1150 gRed bell pepper-sliced
1150 gGreen bell pepper-sliced
1/275 gYellow onion-sliced
2 tbsp30 mLPeanut oil
Equipment
Wok
Mixing bowls
Whisk
Instructions
Cut chicken thighs into 1-inch pieces. In a bowl, toss chicken with potato starch, sea salt, and white pepper.
In a separate bowl, whisk together all Sauce ingredients until smooth.
Heat peanut oil in a large wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 6-8 minutes. Remove chicken from wok and set aside.
Add vegetables to the wok and stir-fry until slightly softened, about 4-6 minutes.
Pour Sauce into the wok with the vegetables and bring to a simmer, stirring constantly until thickened, about 1-2 minutes.
Return chicken to the wok and toss to coat with sauce. Add cashews and stir to combine.
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