XO SAUCE CASHEW CHICKEN

❚ 1 tbsp (15 ml) Chinese rice wine or dry sherry

❚ 1 tbsp (15 ml) cornstarch

❚ 1 lb (454 g) boneless, skinless chicken breast, cut into 1-inch (2.5- cm) cubes

❚ 3 tbsp (45 ml) XO sauce

❚ 2 tbsp (30 ml) soy sauce

❚ 1 tsp (5 ml) hoisin sauce

❚ 1 tsp (5 ml) sesame oil

❚ 1 tsp (5 ml) crushed red chili flakes

❚ 2 tbsp (30 ml) peanut oil or vegetable oil

❚ 1 medium yellow onion, diced

❚ 1 red bell pepper, diced

❚ 2 cloves garlic, finely chopped

❚ 1/2 cup (125 ml) unsalted roasted cashews

1. In a small bowl, stir together the rice wine and cornstarch until the cornstarch is fully dissolved. Place the chicken in a large bowl, pour the marinade over the chicken and stir until the chicken is evenly covered. Let sit at room temperature for 10 minutes.

2. In a small bowl, mix together the XO sauce, soy sauce, hoisin sauce, sesame oil and chili flakes. Set the XO sauce mixture aside.

3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the marinated chicken and stir-fry just until no longer pink on the outside, about 2 minutes.

4. Add the onion, bell pepper, and garlic and stir-fry until fragrant and the onion starts to become translucent, 2 to 3 minutes.

5. Add the XO sauce mixture and stir to coat the chicken. Stir-fry for another 1 to 2 minutes to allow the chicken to cook through (if you’re unsure, cut a piece open to check for doneness), then stir in the cashews. Transfer to a plate and serve.

Serves: 4 as part of a multicourse meal, or 2 as a main dish