Chicken and cashew nuts is a Chinese takeaway staple, and this version leans hard into the garlic. Juicy chicken, crunchy toasted cashews and crisp vegetables are coated in a savoury brown sauce built on oyster sauce, soy and Shaoxing wine.
It's not sweet and sticky like honey chicken. It's salty, garlicky and deeply savoury, the sort of thing you order with a big container of rice.
Toast the cashews in the dry wok first. It takes two minutes and makes all the difference.
