Crunchy Chicken with Cashews (Print Version)
# Ingredients:
→ Chicken Prep
01 -
450g skinless, boneless chicken breasts, diced
02 -
1 tablespoon sesame oil
03 -
2 tablespoons cornstarch
→ Sauce Mix
04 -
2 tablespoons oyster sauce
05 -
1 tablespoon honey or brown sugar
06 -
60ml low-sodium soy sauce
07 -
1 tablespoon rice vinegar
08 -
2 teaspoons minced garlic
09 -
1 teaspoon grated fresh ginger
10 -
2 tablespoons water
11 -
1 teaspoon cornstarch
→ Veggie Stir-Fry
12 -
1 medium onion, sliced
13 -
1 tablespoon vegetable oil
14 -
1 medium bell pepper, sliced
15 -
1 cup snap peas or broccoli
16 -
1 cup unsalted cashews
# Instructions:
01 -
Toss the chicken pieces with cornstarch in a bowl until well covered.
02 -
Whisk together soy sauce, oyster sauce, rice vinegar, honey, cornstarch, water, garlic, and ginger in a small bowl until smooth.
03 -
In a large skillet or wok, heat up sesame oil over medium-high. Add the chicken and cook for 5 to 7 minutes until browned. Set it aside.
04 -
Using the same skillet, warm up vegetable oil. Stir-fry snap peas, onion, and bell pepper for 3 to 4 minutes.
05 -
Add the chicken back into the pan, pour in the sauce, and stir well. Let everything cook for 2 to 3 minutes till thickened. Stir in cashews and cook an additional minute before serving.