One Pot
Chicken With Cashew Nuts
Prep Time | 15 minutes |
Cook Time | 6 minutes |
Servings |
MetricUS Imperial
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Ingredients
- 1 tbsp peanut oil
- 1 tsp Sesame oil
- 500 g boneless skinless chicken breast cubed
- 1 ⁄2 onion 1” squares
- 1 carrot (peeled halved and sliced)
- 1 red bell pepper 1” squares
- 4 dried Chinese mushrooms soaked and quartered
- 3 cloves garlic minced
- cup ½cashew nuts
- cup ¼soy sauce
- cup ¼shaoxing wine
- 2 tbsp oyster sauce
- 1 tsp dry mustard
- 2 tsp sugar
- 2 tsp chili paste with soybean
- tsp ½cornstarch
Ingredients
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Instructions
- Heat peanut and sesame oil in wok over medium high heat.
- Fry chicken until outsides are cooked - pink is no longer seen, about 1-2 minutes.
- Add onions and carrots and cook until slightly softened, about 2 minutes.
- Add red bell Peppers, mushrooms, and garlic and cook for 1 minute.
- Add cashew nuts and cook for 1 minute.
- Add the soy sauce, shaoxing rice wine, oyster sauce, dry mustard, sugar, chili oil, and cornstarch. Bring sauce to boil (to activate cornstarch) and remove from heat.
- Serve with steamed white rice.