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Ingredients
  • 1 ½ pounds boneless, skinless chicken thighs, trimmed and cut into 1 ½- x ½-inch pieces
  • 1 tablespoon Shaoxing wine
  • 2 tablespoons soy sauce, divided
  • ½ teaspoon Chinese five-spice powder
  • ½ teaspoon grated garlic (about 1 clove)
  • ⅓ cup plus ½ teaspoon cornstarch, divided
  • 4 ½ tablespoons canola oil, divided
  • 1 cup raw whole cashews
  • 15 dried Thai chiles
  • 2 tablespoons water
  • ¼ cup plus 2 tablespoons oyster sauce (such as Lee Kum Kee)
  • 1 tablespoon light brown sugar
  • 6 scallions, trimmed and cut crosswise into 2-inch pieces
  • 1 small white onion, sliced (about 1 cup)
  • Steamed white rice, for serving
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