“The dish itself is a deceptively modest blend of soy­-marinated, bite-­sized pieces of chicken stewed together in a wok in a blend of caramelized onions, bamboo chutes, shredded carrots and a rotating cast of (depending on what day you go) broccoli, crunchy water chestnuts and other vegetables. The final touch is a few hand­-scooped portions of fresh cashews.”