Ingredients

• 1.5 pound chicken breast, cut into bite-sized cubes
• 1 cup roasted unsalted cashews
• 4 black garlic, sliced thin
• 2 tablespoon fresh ginger, minced
• 3 garlic, minced
• 3 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoon peanut oil
• 2 dried red chilies, halved, seeds removed
• 2 scallions, cut into 1-inch pieces
• 1 tablespoon sesame seeds
• 0.25 cup chicken stock
• 0.5 teaspoon salt
• 0.25 teaspoon white pepper

Steps

1. Cut chicken breast into bite-sized cubes (approximately 1-inch pieces). Pat dry with paper towels to remove excess moisture, which helps achieve better browning.
2. In a small bowl, combine 3 tablespoons soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon cornstarch, and 1/4 cup chicken stock. Stir until cornstarch is fully dissolved and set the sauce mixture aside.
3. Mince 3 cloves of fresh garlic and 2 tablespoons of fresh ginger. Slice 4 cloves of black garlic into thin pieces. Have all ingredients prepped and within arm's reach.
4. Cut 2 scallions into 1-inch pieces, separating white and light green parts from dark green parts. Halve 2 dried red chilies lengthwise and remove seeds.
5. Heat a wok or large skillet over high heat until very hot, about 1–2 minutes. Add 2 tablespoons peanut oil and swirl to coat the entire surface.
6. Add chicken cubes to the hot wok in a single layer. Do NOT stir for the first 2 minutes—allow them to sear and develop a golden crust on the bottom.
7. Stir-fry the chicken, breaking up any clumps, for another 3 minutes until all pieces are mostly cooked through (they should no longer be raw inside, though they'll finish cooking when the sauce is added).
8. Push the chicken to the sides of the wok, creating a well in the center. Add minced garlic, minced ginger, and halved dried chilies to the center. Stir constantly for 30 seconds until fragrant.
9. Add the reserved sauce mixture to the wok and stir continuously for 2 minutes. The sauce will thicken slightly and coat all the chicken pieces. The cornstarch will create a light glaze.
10. Toss in 1 cup roasted cashews and the sliced black garlic. Stir gently for 30 seconds to warm the cashews and combine all ingredients.
11. Add the scallion whites and light green parts, reserving the dark green tops for garnish. Stir for 15 seconds until fragrant.
12. Taste the dish and adjust seasoning with salt and white pepper as needed. Transfer to a serving plate or bowl.
13. Garnish with reserved scallion greens and 1 tablespoon of sesame seeds (white and black mixed). Serve immediately while hot.