Ingredients

Chicken

• 1 teaspoon toasted sesame oil

• 1 teaspoon soy sauce, or tamari if cooking gluten-free

• 1 teaspoon Shaoxing wine or dry sherry

• ¼ teaspoon Kosher salt

• ¼ teaspoon sugar

• ¾ teaspoon cornstarch

• 12–14 ounces boneless, skinless chicken breasts, cut into ¾-inch pieces

Sauce

• 1 Tablespoon cornstarch

• 1 Tablespoon cold water

• 2 Tablespoons soy sauce, or tamari if cooking gluten-free

• 1 Tablespoon hoisin sauce, regular or gluten-free

• 1 teaspoon toasted sesame oil

Vegetables

• 1 portobello mushroom cap, cut into ¾-inch pieces

• 2 stalks celery, cut into ¾-inch pieces

• 1 zucchini squash, quartered lengthwise and cut into ¾-inch pieces

• ½ red onion, cut into ¾-inch pieces

• 1 red or orange bell pepper, cut into ¾-inch pieces

• 1 clove garlic, minced

• Kosher salt, to taste

Stir-Frying and Finishing

• About ¼ cup peanut oil or high-smoke-point neutral oil

• 1 cup unsalted toasted cashews

• 2 green onions, green parts thinly sliced

Instructions

Marinate the Chicken

Combine the sesame oil, soy sauce, wine, Kosher salt, sugar, and cornstarch in a small bowl or glass measuring cup and whisk to combine. Place the chicken in a nonreactive bowl or resealable bag and add the marinade. Mix to coat. Refrigerate for 30 minutes while preparing the remaining ingredients. Remove from the refrigerator 10 minutes before cooking.

Prepare the Sauce

Combine all sauce ingredients in a small bowl or glass measuring cup and whisk until the cornstarch is completely incorporated. Set aside.

Cook the Chicken

Turn on ventilation. Place a flat-bottomed wok over medium-high heat, power level 8–8.5 on the Wolf Induction Cooktop, and heat for 1 minute or until just beginning to smoke. Add approximately 2 teaspoons peanut oil around the edges of the wok. Once shimmering, add the chicken and cook for 1–2 minutes without stirring. Stir and continue cooking for 3–4 minutes, then transfer to a medium bowl.

Cook the Mushrooms

Return the wok to the cooktop and add more oil. Once shimmering, add the mushrooms and cook for 4–5 minutes, until their liquid is released and evaporates. Season lightly with Kosher salt and transfer to the bowl with the chicken.

Cook the Vegetables

Return the wok to the cooktop and add more oil. Once shimmering, add the celery, zucchini, red onion, and bell pepper. Cook, stirring periodically, for about 3 minutes or until the vegetables begin to brown. Add the garlic and cook for another 2–3 minutes, or until fragrant. Season lightly with Kosher salt.

Combine and Finish

Return the chicken and cooked mushrooms to the wok and stir to combine. Give the sauce a quick stir and add it to the wok. Cook, stirring, until the sauce comes to a boil and thickens. Increase the heat if necessary. Stir in ¾ cup of the cashews.

Serve

Serve over rice and top with the remaining cashews and sliced green onions.