Cashew Chicken Ding With Jicama, Celery, and Red Bell Pepper
- ⏱ 1 hour 10 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
A stir-fried chicken dish with mushrooms, crisp vegetables, toasted cashews, and a savory sauce served with rice.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Cashew Chicken Ding...
0/0
COOK 1COOK 2
1Cut the chicken
2Prepare the mushrooms
Stem the mushrooms and cut the caps into 3/4-inch dice
Finely mince the garlic clove
Peel the jicama and cut it into 3/4-inch dice
3Plate and serve
+ 27 more steps in the app
Cashew Chicken Ding...
0/0
COOK 2COOK 1
1Cut the chicken
Cut the chicken breast into 3/4-inch dice
2Prepare the mushrooms
3Plate and serve
+ 27 more steps in the app
Ingredients
- 340 g chicken breast (cut into 3/4-inch dice)
- 8 tsp canola or vegetable oil
- 1 tsp soy sauce for the marinade
- 1 tsp Shaoxing wine
- 1/4 tsp white pepper powder
- 1/4 tsp sugar
- 1/4 tsp kosher salt
- 3/4 tsp cornstarch for the marinade
- 1/2 tsp cornstarch for the sauce
- 1 tbsp water
- 2 tsp soy sauce for the sauce
- 1 tsp toasted sesame oil
- 1 garlic clove (finely minced)
- 6 oz cremini or button mushrooms (stemmed and caps cut into 3/4-inch dice)
- 1/2 small jicama (peeled and cut into 3/4-inch dice)
- 1/2 cup celery
- 1 medium zucchini (cut into 3/4-inch dice)
- 1 small red bell pepper (stemmed, seeded, and cut into 3/4-inch dice)
- 1 cup toasted cashew nuts
- cooked white rice, to taste
The full plan
Split between two cooks — each step says who's on it.
1. Cut the chicken COOK 1
- Cut the chicken breast into 3/4-inch dice
2. Prepare the mushrooms COOK 2
- Stem the mushrooms and cut the caps into 3/4-inch dice
- Finely mince the garlic clove
- Peel the jicama and cut it into 3/4-inch dice
3. Marinate the chicken COOK 1
- In a medium bowl, combine the chicken breast with 2 teaspoons oil, soy sauce, Shaoxing wine, white pepper, sugar, salt, and cornstarch and mix thoroughly
- Refrigerate for at least 30 minutes or overnight
4. Prepare the pepper COOK 1
- Cut the zucchini into 3/4-inch dice
- Stem and seed the red bell pepper
- Cut it into 3/4-inch dice
5. Mix the sauce COOK 1
- In a small bowl, combine the water, soy sauce, toasted sesame oil, garlic, and cornstarch and mix well
🤝 Cook 2 hands over the garlic.
6. Stir-fry the chicken COOK 2
- Remove the chicken from the refrigerator 5 minutes before cooking
- In a wok, heat 2 teaspoons oil over high heat until smoking
- Add the chicken and spread it out with a spatula so that all pieces are in contact with the wok
- Cook, without moving, until the chicken is slightly browned on the bottom, about 1 minute
- Continue to cook while stirring regularly until the chicken is cooked through, 3 to 4 minutes
- Transfer to a bowl and set aside
🤝 Cook 1 hands over the chicken.
7. Stir-fry the mushrooms COOK 2
- Add another 2 teaspoons of oil to the wok and heat over high heat until smoking
- Add the mushrooms and stir-fry until the mushrooms release liquid, about 2 minutes
- Season with salt
- Continue to stir-fry until the liquid evaporates, about 2 minutes
🤝 Cook 1 hands over the zucchini.
8. Transfer mushrooms COOK 2
- Transfer the mushrooms to a bowl and set aside
- Add 2 more teaspoons oil to the wok and heat over high heat until smoking
- Add the jicama, celery, and zucchini and cook, stirring, until the jicama has browned slightly, about 3 minutes
9. Finish the stir-fry COOK 2
- Add the red bell pepper, season with salt, and cook until the bell pepper is slightly tender, about 2 minutes
- Add the mushrooms back to the wok and cook, stirring, for 1 minute
- Return the chicken to the wok and stir well
- Stir the sauce
🤝 Cook 1 hands over the sauce.
10. Pour wok COOK 2
- Pour it into the wok
- Continue stirring and cooking until the sauce thickens, about 1 minute
11. Add the cashews COOK 2
- Turn the heat off
- Add 3/4 cup of toasted cashew nuts and stir
12. Plate and serve BOTH
- Transfer to a serving plate
- Sprinkle the remaining cashews on top and serve immediately with rice on the side
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