Cashew Chicken Ding With Jicama Celery and Red Bell Pepper Recipe

Ingredients

• 3/4 pound chicken breast, cut into 3/4-inch dice
• 8 teaspoons canola or vegetable oil, divided
• 1 teaspoon soy sauce
• 1 teaspoon Shaoxing wine
• 1/4 teaspoon white pepper powder
• 1/4 teaspoon sugar
• 1/4 teaspoon kosher salt, plus more to taste
• 3/4 teaspoon cornstarch
• For the Sauce:
• 1/2 teaspoon cornstarch
• 1 tablespoon water
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil
• 1 medium garlic clove, finely minced
• For the Stir-Fry:
• 6 ounces 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 (about 1 cup)
• 1/2 cup (3/4-inch) diced celery from 1 to 2 celery sticks
• 1 medium zucchini, cut into 3/4-inch dice (about 1 cup)
• 1 small red bell pepper, stemmed, seeded, and cut into 3/4-inch dice (about 1/2 cup)
• 1 cup toasted cashew nuts, divided
• Cooked white rice, for serving

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