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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Recipe Source: Without Reservations by Joey Altman Use thigh or leg meat for the most flavor, or breasts to lighten the dish up. Ingredients:
2 tablespoons hoisin sauce |
2 tablespoons oyster sauce |
2 teaspoons toasted sesame oil |
1 teaspoon hot chinese chili paste |
3 tablespoons vegetable oil |
1 lb boneless skinless chicken, cut into 1 inch cubes |
1/2 small yellow onion, in 1 inch dice |
2 celery ribs, in 1/2 inch dice |
1/2 cup unsalted roasted cashews |
1 tablespoon minced garlic |
1 scallion, sliced thinly on the diagonal (optional garnish) |
Directions:
1. Stir together the hoisin, oyster sauce, sesame oil, and chili paste.
2. Heat a wok over medium-high heat. Add 2 tbsp vegetable oil and the chicken. Leave chicken for a minute or two to sear. Then stir fry for another minute or two until lightly browned.
3. Add 1 tbsp vegetable oil to pan with the celery, onions, cashews, and garlic. Stir-fry about 2 minutes, until crisp-tender. Add sauce mixture and chicken to pan. Stir-fry about 3-4 minutes longer, until the chicken is cooked through and the sauce is thicked. Serve with rice and garnished with scallions.
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