Name: Chicken with Cashew Nuts
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces; 1 cup roasted cashew nuts; 1 bell pepper (color of your choice), diced; 1 medium onion, diced; 2 cloves garlic, minced; 1-inch piece of ginger, minced; 3-4 green onions, sliced; 2 tablespoons vegetable oil; 2 tablespoons soy sauce; 1 tablespoon Chinese rice wine or dry sherry; 1 teaspoon cornstarch; 2 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon hoisin sauce; 1 teaspoon sugar; 1/2 cup chicken broth or water; 1 teaspoon cornstarch dissolved in 2 tablespoons water

AuthorSusan LeeCategoryChicken, Chinese, Main Course, Stir-FriesDifficultyIntermediate

Yields4 Servings

Prep Time20 minsCook Time15 minsTotal Time35 mins

1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces

1 cup roasted cashew nuts

1 bell pepper (color of your choice), diced

1 medium onion, diced

2 cloves garlic, minced

1-inch piece of ginger, minced

3-4 green onions, sliced

2 tablespoons vegetable oil

For the Marinade:

2 tablespoons soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon cornstarch

For the Sauce:

2 tablespoons oyster sauce

1 tablespoon soy sauce

1 tablespoon hoisin sauce

1 teaspoon sugar

1/2 cup chicken broth or water

1 teaspoon cornstarch dissolved in 2 tablespoons water

Marinate the Chicken:

In a bowl, combine the chicken pieces with soy sauce, rice wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.

Prepare the Sauce:

In a small bowl, mix together the oyster sauce, soy sauce, hoisin sauce, sugar, and chicken broth. Set aside.

Stir-Fry the Chicken:

Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until it's nearly cooked through. Remove the chicken and set it aside.

Cook the Vegetables:

In the same wok, add the remaining oil. Sauté the garlic, ginger, bell pepper, and onion until they start to soften.

Combine Ingredients:

Return the chicken to the wok. Add the cashew nuts and the prepared sauce. Bring to a simmer.

Thicken the Sauce:

Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken and vegetables.

Final Touches:

Stir in the green onions and cook for an additional minute.

Serve:

Serve the Chicken with Cashew Nuts hot with steamed rice or your favorite side dish.

Ingredients