Spicy Stir-Fried Chicken with Cashews |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 4 |
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A quick chicken stir-fry from BHG. It does the trick when you are short on time. Ingredients:
3/4 lb boneless skinless chicken breast half |
2 tablespoons oyster sauce |
1 tablespoon fish sauce or 1 tablespoon soy sauce |
1 tablespoon brown sugar |
2 teaspoons cornstarch |
1/3 cup cold water |
2 tablespoons vegetable oil |
1 onion, sliced |
2 -4 fresh red chili peppers, seeded and cut into thin strips |
1 teaspoon minced garlic |
1/2 cup roasted cashews, unsalted or salted |
hot cooked rice |
Directions:
1. Cut chicken breasts into bite size pieces; set aside.
2. In a bowl, mix together the oyster sauce, fish sauce, brown sugar, and cornstarch; add in the water; stir and set aside.
3. Heat oil in a skillet or wok over medium high heat.
4. Stir-fry onion for 1 minute.
5. Add in the chile peppers and garlic; stir fry 1-2 minutes or until onion gets crisp-tender.
6. Remove from skillet and set aside.
7. Add chicken to skillet and stir-fry for 3-4 minutes or until no longer pink.
8. Push chicken over to the side of the skillet.
9. Add sauce to the middle of the skillet; stir until thickened and bubbly.
10. Put onion mixture back into the skillet; stir everything together to coat with the sauce; cook for 1 more minute.
11. Add in cashews; stir.
12. Season if desired with salt/pepper.
13. Serve right away over hot cooked rice.
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