Chicken Stir-Fry with Cashews |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe in an award winning 30 - Minute Dinner category in Better Homes and Gardens, in 1997. It is now one of our fast and favourite Stir-Fry's for busy workdays. If you enjoy stir-fry's then this one is for you! Ingredients:
2 tablespoons oyster sauce |
1 tablespoon fish sauce or 1 tablespoon soy sauce |
1 tablespoon brown sugar |
2 teaspoons cornstarch |
1/3 cup water |
12 ounces boneless skinless chicken breast halves |
2 tablespoons cooking oil |
1 medium onion, sliced |
2 -4 fresh red chili peppers, seeded and cut into thin strips |
1 clove garlic, minced |
1/2 cup unsalted cashews or 1/2 cup lightly salted roasted cashews |
hot cooked rice |
Directions:
1. In a small bowl combine oyster-flavoured sauce, fish sauce or soy sauce, brown sugar, and cornstarch.
2. Stir in water; set aside.
3. Rinse chicken and pat dry.
4. Cut into bite-size strips; set aside.
5. In a large skillet or wok heat oil over medium-high heat.
6. Add onion and stir-fry 1 minute.
7. Add peppers and garlic and stir-fry 1- 2 minutes more or till onion is crisp tender.
8. Remove with slotted spoon and set aside.
9. Add chicken to wok.
10. Stir sauce; add to skillet.
11. Cook and stir 1 minute more.
12. Stir in cashews.
13. Serve over hot cooked rice.
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