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Ingredients
- 1/2 cup sodium-reduced chicken broth
- 3 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp vinegar
- 2 tbsp peanut oil
- 1 lb boneless skinless chicken breasts, cut in chunks
- 2 sweet red peppers, chopped
- 2 onions, chopped
- 1 cup chopped celery
- 1 tsp Thai chili paste or sambal oelek
- 1/2 cup roasted unsalted cashews
- 3 green onions, chopped
Preparation
Step 1
Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside.
In wok, heat half of the oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate.
Add remaining oil to wok; stir-fry red peppers, onions and chili paste for 3 minutes.
Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute.
Add broth mixture; stir-fry for 1 minute. Add cashews and green onions, stir-fry for 1 minute.