Recipes

Okra and Cashew Chicken Stir-Fry

A spicy, satisfying stir-fry with tender velveted chicken, crisp okra, and crunchy cashews in a savory bean sauce. Perfect over steamed rice or congee.

Servings: 4
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

  • For the chicken & marinade:
    • 12 ounces (340g) boneless skinless chicken thighs, sliced into thin strips
    • 1 tablespoon (15ml) water
    • 1 tablespoon (15ml) light soy sauce
    • 1 teaspoon (3g) cornstarch
    • 2 teaspoons (10ml) Shaoxing wine
    • ½ teaspoon (2.5ml) sesame oil
    • ⅛ teaspoon white pepper
  • For the stir-fry:
    • 3 tablespoons (45ml) neutral oil, divided
    • ½ cup (70g) raw cashew nuts
    • 1 tablespoon (15g) spicy bean sauce (or sweet bean paste for milder heat)
    • 4 cloves garlic, chopped
    • 12 ounces (340g) okra, cut on a sharp angle into bite-size pieces
    • 1 tablespoon (15ml) Shaoxing wine
    • 1 teaspoon (5ml) sesame oil
    • Salt, to taste (optional)

Notes

  • Cashews can be substituted with raw peanuts or almonds for variation.
  • For a less spicy version, replace spicy bean sauce with sweet bean paste (tianmianjiang).
  • Boneless skinless chicken breast can be substituted — slice pieces ¼-inch (0.6cm) thicker to prevent drying out.
  • Pork (shoulder, loin, or tenderloin) or flank steak also work well in place of chicken.
  • Choose smaller okra pods for the best texture and less sliminess.
  • {"To minimize okra slime"=>"cut into larger pieces, cook over high heat quickly, and dry thoroughly after washing before slicing."}
  • The chicken velveting step delivers restaurant-quality tenderness — don't skip the marination time.
  • Serve with steamed rice or congee.

Instructions

  1. Marinate the chicken: In a medium bowl, combine the sliced chicken thighs, water, light soy sauce, cornstarch, Shaoxing wine, sesame oil, and white pepper. Mix until the chicken is evenly coated and absorbs all the liquid. Set aside to marinate for 15–20 minutes while you prepare the other ingredients.

  2. Toast the cashews: Heat a wok or small skillet over medium-low heat. Add the raw cashews and toast, stirring frequently, for 2–3 minutes until fragrant and lightly golden. Transfer to a small bowl and set aside.

  3. Sear the chicken: Heat your wok over high heat until it just starts to smoke. Add 2 tablespoons (30ml) of neutral oil to coat the wok. Spread the marinated chicken in a single layer and let it sear undisturbed for 30 seconds. Stir-fry for another minute until just cooked through. Transfer the chicken to a bowl and set aside.

  4. Fry the bean sauce: Reduce the heat to medium. Add the remaining 1 tablespoon (15ml) of oil to the wok along with the spicy bean sauce. Fry the bean sauce for 1 minute, stirring constantly, until the oil turns red and fragrant. Adjust the heat as needed to prevent burning.

  5. Cook the aromatics and okra: Add the chopped garlic and stir-fry for 30 seconds. Add the okra and turn the heat to high. Cook for 1 minute, stirring frequently, until the okra brightens and begins to char slightly.

  6. Combine and finish: Pour the Shaoxing wine around the perimeter of the wok. Add the sesame oil, cooked chicken, and toasted cashews. Stir-fry everything together for 2–3 minutes over high heat until well combined and heated through. Taste and add a pinch of salt only if needed (the bean sauce is already quite salty).

  7. Serve immediately: Dish up and serve hot with steamed rice or congee.