Ingredients
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1 tablespoon soy sauce
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1 tablespoon chinese rice wine or 1 tablespoon dry sherry
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1 teaspoon cornstarch
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1 lb boneless skinless chicken breasts (cut in 1-inch cubes ) or 1 lb boneless skinless chicken thighs (cut in 1-inch cubes )
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2 tablespoons soy sauce
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1 tablespoon chinese rice wine or 1 tablespoon dry sherry
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1 tablespoon oyster sauce
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1 teaspoon sesame oil
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1 teaspoon chili sauce
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2 garlic cloves, minced
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2 tablespoons peanut oil or 2 tablespoons vegetable oil
Instructions
- Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes.
- Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside.
- Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through.
- Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes.
- Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Transfer to a plate and serve.