Cashew Chicken

Ingredients

For the sauce

• 1/4 cup cornstarch
• 1/4 cup water
• 3 1/2 cups chicken broth
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon ground white pepper
• 1 pinch ground ginger
• 1/8 teaspoon sesame oil

For serving

• Breaded chicken pieces, cooked and hot
• Cooked white rice
• Scallions, thinly sliced
• Cashews

Instructions

1. Whisk the cornstarch and water together in a small bowl until completely smooth to make a slurry.
2. Add the chicken broth, soy sauce, oyster sauce, salt, sugar, white pepper, ginger, and sesame oil to a saucepan.
3. Bring the sauce mixture to a boil over high heat.
4. Whisk the slurry again, then slowly stir it into the boiling sauce.
5. Continue stirring until the sauce thickens to a gravy-like consistency. Remove the saucepan from the heat.
6. Arrange the hot breaded chicken pieces over or beside the cooked rice.
7. Spoon the warm sauce over the chicken, then finish with sliced scallions and cashews. Serve immediately.

Notes

• The quantity of chicken, rice, scallions, and cashews can be adjusted based on the number of servings needed.
• Whisk the slurry immediately before adding it because the cornstarch may settle as it stands.
• Add the sauce shortly before serving to help the breaded chicken retain some of its texture.