Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp cornstarch
  • 3 tbsp low-sodium soy sauce
  • 0.5 tsp black pepper
  • 3 tbsp oyster sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp brown sugar
  • 1 tsp red chili flakes
  • 8 oz rice noodles
  • 1 cup raw cashews
  • 2 bell peppers, sliced into strips
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 3 green onions, sliced
  • 2 tbsp neutral oil

Instructions:

  1. Velvet the chicken: In a medium bowl, toss cubed chicken with cornstarch, 1 tablespoon of soy sauce, and black pepper. Let rest for 10 minutes.
  2. Prepare the sauce: In a small bowl, whisk together the oyster sauce, hoisin sauce, remaining 2 tablespoons of soy sauce, rice vinegar, sesame oil, brown sugar, and chili flakes.
  3. Prepare noodles: Soak rice noodles in hot water according to package instructions until al dente, then drain.
  4. Toast cashews: Heat 1 tablespoon of oil in a wok over medium-high heat. Add cashews and stir-fry for 1-2 minutes until golden and fragrant. Remove and set aside.
  5. Sear protein: Increase heat to high and add the remaining tablespoon of oil. Add chicken in a single layer and sear for 2 minutes without moving to develop a mahogany crust. Stir-fry for another 2-3 minutes until cooked through.
  6. Final assembly: Add bell peppers, garlic, ginger, and green onion whites. Stir-fry for 1 minute. Add noodles and sauce, tossing rapidly over high heat until the sauce thickens and glazes the noodles. Fold in toasted cashews and green onion greens.