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Chicken and Snap Pea Stir-Fry with Cashews

Chicken and Snap Pea Stir-Fry with Cashews reads umami 6.9, salinity 5.7 and richness 5.6 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 21 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.8 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 3.2 / 10
• Bitter & Earthy — 1.1 / 10
• Rich & Fat — 6.9 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.9 · Salinity 5.7 · Richness 5.6 · Nutty 4.4 · Allium 3.7 · Sweetness 3.2 · Sourness 2.9 · Herbaceous 2.6 · Funk & Ferment 2.6 · Warm Spice 2.1 · Fruity 1.6 · Floral 1.5 · Citrus 1.0 · Earthy 1.0 · Bitterness 1.0

What's in it (16)

• boneless chicken — 454 g
• soy sauce — 30 g
• cornstarch — 15 g
• vegetable oil — 27 g
• sugar snap peas — 227 g
• red bell pepper — 100 g
• garlic — 12 g
• ginger — 15 g
• low-salt chicken broth — 118 g
• oyster sauce — 44 g
• rice wine vinegar — 11 g
• dark sesame oil — 5 g
• cashews — 79 g
• salt — 5 g
• green onions — 330 g
• white rice — 532 g

Time & effort: about 21 min (10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 184 kcal, 10.2 g protein, 4.3 g fat, 26.3 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a medium bowl, toss the chicken thigh pieces with 1 tablespoon of the soy sauce and the cornstarch until evenly coated; let stand at room temperature while you prep the vegetables, 10-12 minutes -- this thin cornstarch coating, a home version of restaurant velveting, is what keeps the chicken juicy through a hot sear.
2. In a small bowl, whisk together the remaining 1 tablespoon soy sauce, the chicken broth, oyster sauce, rice vinegar, and sesame oil; set this sauce aside.
3. Heat 1 tablespoon of the vegetable oil in a wok or large skillet over high heat until it shimmers. Add the chicken in a single layer and sear undisturbed until deeply golden on the first side, 2-3 minutes, then stir-fry until just cooked through with no pink remaining, about 2 minutes more (internal temperature 165F). Transfer the chicken to a plate.
4. Add the remaining 1 tablespoon oil to the same pan. Add the snap peas and bell pepper and stir-fry over high heat until crisp-tender and bright green, 2-3 minutes.
5. Add the garlic and ginger and stir-fry until fragrant, about 30 seconds.
6. Return the chicken and any accumulated juices to the pan, then pour in the reserved sauce, tossing everything together, 30 seconds, and cook until the sauce thickens to a glossy coat, 1-2 minutes.
7. Stir in the cashews and toss for 30 seconds to warm through, then season with the kosher salt to taste.
8. Remove from the heat, scatter the green onions over the top, and serve immediately over the cooked white rice.

Dishes with a similar flavor shape

• Teriyaki Chicken Stir-Fry — Chinese-American
• Cashew Chicken — Chinese-American
• Teriyaki Beef Skewers — Japanese
• Hunan Chicken — Chinese · Hunan
• Teriyaki Tofu and Vegetable Rice Bowls — Japanese

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.