4boneless skinless chicken breastscut into 3/4-inch pieces
Extra Ingredients for the Sauce:
1cuplow-sodium chicken broth
1tablespoonrice or white wine vinegar
¼teaspoonred pepper flakes
1tablespoondark brown sugar
For the Stir-Fry:
2tablespoonscanola or vegetable oil
2cupsfrozen baby peas
8ounceswater chestnutsdrained and chopped
2cupstoasted cashewshalf roughly chopped, half left whole
3scallionsthinly sliced diagonally
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 corn starch; set aside.
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.
Add the remaining 2 teaspoons oil and heat to shimmering.
Add water chestnuts, 1 cup chopped cashews and frozen peas and cook, stirring continuously, 1 minute.
Reduce heat to medium-low and add the garlic and cook 30 seconds.
Add reserved sauce and cook, stirring constantly, until sauce has thickened, 2-3 minutes.
Add the cooked chicken, along with any accumulated juices, to the skillet and cook another 2 minutes.
Serve with cooked white rice, and top with whole toasted cashews and sliced scallions.