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Categories:
cooking sauce soy sauce cornstarch red pepper chicken oil cashews red pepper orange pepper onions ground ginger cooking sauce cornstarch chili oil sugar vinegar sherry soy sauce
Viewed: 72 - Published at: 8 years agoIngredients
- Cooking Sauce (Recipe Follows)
- 3 Tbs Soy Sauce
- 3 Tsp Cornstarch
- 1 Tbs Red Pepper Flakes
- 3 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 4 Tbs Grapeseed oil
- 1 1/2 Cups Salted Roasted Cashews
- 1 Large Red Pepper, cut into 1-inch squares
- 1 Large Orange Pepper, cut into 1-inch squares
- 2 Large Onions, cut lengthwise into strips
- 3/4 Tsp Ground Ginger
- Cooking Sauce: Stir together
- 1 1/2 Tsp Cornstarch
- 1 Tsp Chili Oil
- 2 1/2 Tsp Sugar
- 2 1/2 Tsp Rice Wine Vinegar
- 2 Tsp Dry Sherry
- 3 Tbs Soy Sauce
Method
- 1. Prepare cooking sauce and set aside.
- 2. In medium bowl, stir together soy, cornstarch and red pepper flakes. Add chicken and stir to coat. Set aside.
- 3. Place wok over high heat; when wok is hot, add 2 tablespoons of oil. When Oil is hot, add cashews and stir until lightly browned, about 1 minute. Remove with slotted spoon and set aside.
- 4. Add 1/2 chicken mixture and stir-fry until meat is no longer pink, about 3 minutes. Remove chicken from wok. Repeat with other 1/2 of chicken mixture, adding an additional tablespoon of oil if wok seems dry. Remove chicken.
- 5. Pour remaining oil into wok, when oil is hot, add peppers, onion and giner. Stir fry until pepper is tender crisp to bite, about 4 minutes.
- 6. Return chicken to wok. Stir cooking sauce and pour into wok. Stir until sauce boils and thickens. Stir in Cashews.
