Cashew Chicken
Ingredients
The chicken
-
10
oz
boneless and skinless chicken breast, cut into small cubes
-
2
tablespoons
oil
-
5
slices
ginger, peeled
-
1
small
red bell pepper, or green bell pepper, cut into small squares
-
½
cup
unsalted cashew nuts
The marinade
-
1
teaspoon
cornstarch
-
1
teaspoon
Chinese rice wine, optional
The sauce
-
½
tablespoon
oyster sauce
-
¾
teaspoon
soy sauce
-
3
tablespoons
water
-
3
dashes
ground white pepper
-
½
teaspoon
sugar
-
½
teaspoon
rice wine, optional
-
1
teaspoon
sesame oil
-
to taste
salt
-
1
teaspoon
cornstarch
Instructions
- Rinse and dry the chicken, then cut it into cubes and marinate with cornstarch and rice wine if using.
- Mix all the sauce ingredients in a separate bowl and set aside.
- Heat oil in a wok or skillet over medium-high heat and stir-fry the chicken until it turns white, then remove it from the wok.
- Add more oil to the wok, then stir-fry the ginger and bell pepper until fragrant.
- Return the chicken to the wok, add the sauce, and stir-fry until the chicken is cooked and the sauce thickens.
- Adjust seasoning with salt, add cashew nuts, and stir to combine.
- Serve immediately with steamed rice.
Nutrition Facts (estimated)
Servings
2
Calories
515
Total fat
34g
Total carbohydrates
17g
Total protein
37g
Sodium
421mg
Cholesterol
91mg
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