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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 pound(s) boneless, skinless chicken breasts, cubed |
2 teaspoon(s) grated fresh ginger |
2 green bell peppers, cored and cut into chunks |
1/2 teaspoon(s) ground white pepper |
2 tablespoon(s) oyster sauce |
2 tablespoon(s) rice wine |
2 teaspoon(s) sesame oil |
2 tablespoon(s) soy sauce |
1 teaspoon(s) sugar |
1 cup(s) unsalted cashews |
2 tablespoon(s) vegetable oil |
1 small yellow onion, diced |
Directions:
1. In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine and sesame oil. Set aside.
2. In a large, deep skillet or wok over medium-high, heat the vegetable oil until simmering. Add the chicken and stir-fry until lightly browned, 2 to 3 minutes. It should not be completely cooked through yet. Add the green peppers, onion and fresh ginger. Stir-fry until the chicken is cooked through and the onions are translucent, about 5 to 6 minutes.
3. Stir in the sauce and the cashews, thoroughly coating all ingredients, and serve.
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