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Categories:
sesame oil canola oil chicken breast yellow onion red pepper garlic salt pepper cornstarch chicken broth cilantro leaf chicken broth soy sauce hoisin sauce chili paste rice vinegar garlic
Viewed: 58 - Published at: 8 years agoIngredients
- 1 tablespoon dark sesame oil
- 1 tablespoon canola oil
- 1 lb boneless skinless chicken breast, thinly sliced into 1-inch pieces
- 1 medium yellow onion, cut into 1/2-inch pieces
- 1 large red pepper, cut into 1/2-inch pieces
- 1 teaspoon garlic, minced
- salt, to taste
- pepper, to taste
- 1 12 tablespoons cornstarch
- 2 tablespoons chicken broth or 2 tablespoons water
- 12 cup roasted salted cashew pieces
- 34 cup cilantro leaf
- 1 cup chicken broth
- 14 cup light soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon chili paste
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
Method
- Heat oils in large non-stick pan.
- Saute chicken pieces along with onion and red pepper.
- Lightly season chicken with salt and pepper while cooking.
- Halfway through cooking chicken add 1 teaspoon minced garlic.
- While chicken is cooking mix all sauce ingredients in small mixing bowl.
- Once chicken is cooked through add sauce ingredients to pan.
- Bring to a boil.
- Mix corn starch and the 2 tablespoons of chicken broth or water in small bowl.
- While stirring chicken mixture pour corn starch mixture into pan and bring back to a boil until thickened.
- Just before serving take the pan off of the heat and add the cashews and cilantro leaves.
- Stir in until cilantro leaves are wilted.
