2cupstoasted cashewshalf roughly chopped, half left whole
6garlic clovesminced
3scallionsthinly sliced diagonally
Instructions
For the Marinade and Sauce
Whisk together ¼ cup mirin, 2 tablespoons soy sauce, 1½ teaspoons sesame oil, ginger paste and 2 tablespoons cornstarch in a medium size bowl. Add the chicken and stir well to coat.
Cover the bowl and refrigerate 30 minutes, or up to 2 hours.
For the Sauce
In a medium bowl, whisk together remaining ¼ cup mirin, remaining 4 tablespoons soy sauce, remaining 1½ teaspoons sesame oil, chicken broth, Worcestershire Sauce, hoisin, rice vinegar, red pepper flakes, brown sugar and remaining 1 tablespoon cornstarch; set aside.
½ cup mirin, 6 tablespoons low-sodium soy sauce, 1 tablespoon toasted sesame oil, 1 cup low-sodium chicken broth, 3 tablespoons Worcestershire sauce, 1 tablespoon hoisin sauce, 1 tablespoon rice or white wine vinegar, ¼ teaspoon red pepper flakes, 1 tablespoon dark brown sugar, 3 tablespoons cornstarch
For the Stir-Fry
Drain chicken and pat dry with paper towels.
Heat 2 teaspoons oil in a 12-inch nonstick skillet set over medium-high heat, just until smoking. In two batches (using 2 teaspoons oil per batch), brown the chicken, stirring often, until no pink remains, about 4 minutes for each batch. Transfer the chicken to a plate; set aside.
2 tablespoons vegetable oil
Add the remaining 2 teaspoons oil and heat to shimmering.
Add the water chestnuts, 1 cup chopped cashews, and frozen peas. Cook, stirring continuously, 1 minute.