Cashew Chicken with Bell Peppers Recipe

Ingredients

• 1 lb (450 g) skinless boneless chicken breast (or thigh), cut into 2/3-inch (1 cm) pieces

Marinade

• 1 tablespoon Shaoxing wine or dry sherry
• 1/4 teaspoon salt
• 2 teaspoons cornstarch

Sauce

• 3 tablespoons oyster sauce or hoisin sauce
• 1 tablespoon Shaoxing wine
• 1/2 tablespoon light soy sauce or soy sauce
• 1 tablespoon Chinkiang vinegar
• 1/3 cup chicken stock
• 2 teaspoons sugar
• 1 teaspoon cornstarch
• 2 teaspoons sesame oil
• 1/8 teaspoon white pepper powder

Stir fry

• 2 tablespoons peanut oil or vegetable oil
• 4 cloves garlic, sliced
• 2 teaspoons finely chopped ginger
• 2 green onions,
• 1 bell pepper, seeded and diced
• 1/2 cup toasted unsalted cashews

Instruction

1. Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
2. Mix all the sauce ingredients in a small bowl.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until lightly golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
4. Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
5. Add the peppers. Stir and cook until the peppers just turn tender, 1 to 2 minutes.
6. Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
7. Add the cashews, quickly give it a stir and immediately transfer everything to a plate.
8. Serve hot over steamed rice as a main dish.

Nutrition