A delightful and flavorful cashew chicken stir-fry recipe that's quick and easy to prepare.
Combine the soy sauce, brown sugar, minced garlic, and red pepper flakes in a mixing bowl.
Mix the marinade thoroughly to ensure the sugar dissolves completely.
Cut the chicken breast into bite-sized cubes and add to the marinade. Let it sit for 1-4 hours in the refrigerator.
For a deeper flavor, marinate the chicken overnight.
Heat oil in a wok over medium heat. Add the marinated chicken and cook until browned. Remove and set aside.
Avoid overcrowding the wok to ensure even cooking.
Chop the green bell pepper and green onions into bite-sized pieces.
Keep the vegetables uniform in size for even cooking.
In the same wok, stir-fry the green onions until translucent. Add the green bell pepper and cook until slightly tender.
Stir constantly to prevent burning and ensure even cooking.
Return the chicken to the wok, add the cashews, and pour in the chicken broth and white wine. Cook until heated through.
Taste and adjust seasoning with salt and pepper as needed.
Serve the stir-fry over steamed rice and enjoy.
Garnish with additional green onions for a fresh touch.
