Cashew Chicken

Ingredients

• 1 tbsp Soy Sauce
• 1 1-inch piece of ginger, peeled and, minced
• 1 Medium onion, roughly chopped
• 3 Garlic clove, minced
• 450 g Chicken breasts, cut into bite-sized piece
• 1 Red bell pepper, cut into bite-sized strip
• 1 tsp Cornstarch mixed with 1 tbsp water
• 2 tbsp Vegetable oil
• 75 g Unsalted roasted cashew
• 1 tbsp Hoisin sauce
• 1 tsp Cornstarch
• 1 Green onion, chopped
• 120 ml chicken broth
• 1 tsp Sugar
• 1 tsp Rice vinegar
• 3 tbsp Soy Sauce
• 1 tbsp Oyster sauce

Method

1. 0

   Marinate the chicken with soy sauce and cornstarch for at least 10 minutes.

2. 1

   Prepare the sauce by combining soy sauce, oyster sauce, hoisin sauce, sugar, rice vinegar, and chicken broth.

3. 2

   Heat oil in a skillet over medium-high heat, cook the chicken until golden and nearly cooked through, then set aside.

4. 3

   Sauté onion until softened, add garlic and ginger, cook until fragrant.

5. 4

   Add red bell pepper, stir-fry until tender but crisp.

6. 5

   Return chicken to skillet, pour sauce over, and simmer for 2 minutes.

7. 6

   Stir in cashews and green onions, add cornstarch slurry, cook until sauce thickens.

8. 7

   Serve hot over steamed rice.

Nutrition Facts

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