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Asian/Hawaiin | |
| 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes sauce 2 tablespoons soy sauce 2 tablespoons Chinese rice wine or dry sherry 1 tablespoon cornstarch 1 tablespoon oyster sauce 1 teaspoon sesame oil 2 to 3 teaspoons chili sauce 1 tablespoon peanut or vegetable oil 2 garlic cloves, minced 1 medium onion, chopped 1 red bell pepper, chopped � cup salted roasted cashews, or substitute raw cashews | |
| If you�re using raw cashews, toast them in a dry skillet for 1 to 2 minutes, until they become golden on both sides and aromatic. Transfer to a plate to cool. Marinate the chicken: In a medium bowl, stir together 1 tablespoon of the soy sauce, 1 tablespoon of the rice wine, and the cornstarch until the cornstarch is dissolved. Add the chicken and stir to coat. Let stand at room temperature for 10 minutes. Prepare the sauce: In a small bowl, combine the remaining 1 tablespoon of the soy sauce, remaining 1 tablespoon of the rice wine, the oyster sauce, sesame oil, and chili sauce. Heat a wok or large skillet over medium high heat. Add the peanut oil and swirl to coat the bottom. Add the garlic and ginger and coo until just aromatic, about 20 to 30 seconds. Add the marinated chicken and stir-fry until no longer pink on the outside but not yet cooked through, about 2 minutes. Add the onion and bell pepper and cook until the onion starts to become translucent, about 1 to 2 minutes. Pour in the sauce and stir gently to coat the chicken. Allow the sauce to simmer for 1 to 2 minutes to thicken. Stir in the cashews. Transfer to a plate and serve. | |
Unrated | |
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