Ingredients
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1 yellow onion
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1 (5 ounce) can water chestnuts
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1 (8 ounce) can baby corn
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2 teaspoons garlic, minced
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2 teaspoons ginger, minced
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1/4 cup cashews
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hot bean paste (or red chili flakes)
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1 tablespoon soy sauce
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1 tablespoon cornstarch
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1 dash garlic powder
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1 dash salt
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1 tablespoon sugar
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2 tablespoons water
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3 tablespoons soy sauce
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2 tablespoons dry sherry or 2 tablespoons cooking wine
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1 tablespoon white vinegar
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1 teaspoon cornstarch
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1 lb boneless chicken breast
Instructions
- In bowl, stir together ingredients for marinate.
- In separate bowl or cup, stir together ingredients for sauce.
- Trim fat from chicken breast. Cut chicken into 1/2-inch cubes. Stir chicken into marinate and let stand for 10 minutes.
- Coarsely chop onion. Drain water chestnuts and baby corn.
- Heat 1 T oil in a wok or large nonstick skillet over high heat. Add chicken to pan and stir fry for about 2 minutes or until cooked. Remove from pan.
- Heat 1 T oil and add garlic, ginger, onion, water chestnuts, and baby corn. Stir fry for 1 to 2 minutes until vegetables are tender.
- Add chicken to pan. Add 1 tsp hot bean sauce. Stir well.
- Add sauce and mix well, allowing the sauce to bubble and thicken. Stir in cashews. Serve over rice.