Cashew Chicken
Better than take out
Equipment
- Wok or wide pan
- Cooking spatula
Ingredients
- 1/2 pound chicken breast, cut into bite-size pieces
- 5 shiitake mushroom, cleaned and sliced
- 1 bell pepper, deseed, cut into cubes
- 1 carrot, peeled, thinly sliced
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- thumb sized ginger or 1 teaspoon, peeled, minced
- 3 tablespoons olive oil
- 1/2 teaspoon red chili pepper flakes
- 2 stalks green onions, sliced
- salt to taste
FOR THE SAUCE
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 2 teaspoons honey
- 1 teaspoon garlic powder
- 1 teaspoon sesame oil
Instructions
FOR THE SAUCE
- Combine soy sauce and cornstarch. Use a whisk, mix until the cornstarch is completely dissolved.
- Add the rest of the ingredients to the soy sauce and cornstarch mixture. Mix until well incorporated. Set aside.
FOR THE STIR FRY
- Heat a pan with oil. Add the chicken to brown and cook thoroughly. Push the chicken on one side of the pan, then add onion, garlic, and ginger, saute for a minute or until the onion is tender.
- Add the rest of the vegetables, stir fry and cook until tender. Season with salt and red chili pepper flakes then stir to combine.
- Add the sauce, cashews, stir until well mixed. Add green onions. Serve warm with steamed rice.
Notes
- I don't overcook the vegetables, I'd like them crunchy.