Cashew Chicken

Heat a wok or large skillet over high heat until smoking, then add 2 tablespoons vegetable oil, swirling to coat the surface completely.

Add marinated chicken in a single layer, letting it sear undisturbed for 2 minutes until golden brown on the bottom, then stir-fry for 3-4 minutes until cooked through.

Remove chicken to a plate and wipe the wok clean. Add another tablespoon of oil and heat until shimmering before adding aromatics.

Stir-fry 3 minced garlic cloves and 1 tablespoon minced ginger for 30 seconds until fragrant, being careful not to let them burn.

Add diced bell peppers and celery, stir-frying over high heat for 2 minutes while maintaining constant motion to ensure even cooking.

Return the chicken to the wok along with 100g whole roasted cashews, tossing everything together vigorously to combine.

Pour in the prepared sauce all at once, tossing quickly to coat every piece, and cook for 1-2 minutes until the sauce thickens and glazes the ingredients.

Add sliced green onions and a handful of dried red chilies if desired, giving everything one final toss to distribute evenly.

Taste and adjust seasoning with additional soy sauce or a pinch of sugar if needed, ensuring the perfect balance of savory and sweet.

Transfer immediately to a warm serving platter and garnish with extra cashews and sesame seeds. Serve over steamed jasmine rice while piping hot.