SWEET & SPICY CASHEW CHICKEN

By jarren

Ingredients

• 1/2 cup chicken broth
• 3 tbsp oyster sauce
• 1 tbsp sugar
• 1 tbsp cornstarch
• 1 tbsp white vinegar
• 2 tbsp vegetable oil
• 1 lb boneless, skinless chicken breasts, cut in chunks
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 sweet red peppers, chopped
• 2 onions, chopped
• 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 cornstarch mixture; stir-fry for 1 minute. Add cashews and green onions; stir-fry for 1 minute.

Serve over rice.