Chinese Cashew Chicken
Ingredients
The chicken
-
1 ½
pounds
boneless skinless chicken breasts, cut into 1/2- to 1-inch pieces
-
1
teaspoon
cornstarch
-
1
teaspoon
baking soda
-
1 to 2
tablespoons
olive oil
-
2 to 3
cloves
garlic, finely minced
-
½ to 1
tablespoon
grated or finely chopped fresh ginger, or ginger paste from a tube
-
2
medium
green bell peppers, seeded, cored and diced into bite-size pieces
-
1 to 1 ½
cups
roasted cashews, preferably unsalted
The sauce
-
½
cup
low-sodium chicken broth
-
¼
cup
low-sodium soy sauce
-
¼
cup
oyster sauce
-
3
tablespoons
unseasoned rice vinegar
-
1
tablespoon
cornstarch
-
1
tablespoon
honey
-
2
teaspoons
sesame oil
-
a pinch
red pepper flakes, optional
Instructions
- 1. Toss the diced chicken with cornstarch and baking soda; let it rest for 15 minutes.
- 2. Whisk together the sauce ingredients and set aside.
- 3. Rinse the chicken and pat it dry.
- 4. Heat olive oil in a large skillet over medium-high heat.
- 5. Add the chicken in a single layer and stir constantly until it turns white.
- 6. Scoot the chicken to the edges of the pan and add more olive oil to the center.
- 7. Add garlic and ginger to the center and cook for about 30 seconds.
- 8. Add green peppers and stir to combine with the chicken.
- 9. Whisk the sauce again and pour it into the skillet; simmer until thickened and chicken is cooked through.
- 10. Remove from heat, add cashews, and serve over hot rice.
Nutrition Facts (estimated)
Servings
6 servings
Calories
400
Total fat
23g
Total carbohydrates
20g
Total protein
31g
Sodium
946mg
Cholesterol
73mg
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