Pepper Chicken with Cashews Stir Fry Recipe
Servings: 4
Ingredients
- Jasmine rice, cooked according to package instructions
Stir Fry Sauce
- 1/4 cup soy sauce
- 3 teaspoons rice vinegar
- 1 Tablespoon sherry wine
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sugar or honey
- 1/2 teaspoon grape seed oil
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 medium onion, chopped
- 2 Tablespoons ginger, minced
- 2 large garlic cloves, minced (about 1 1/2 Tablespoons)
- 3 Tablespoons grape seed oil
- 1 pound boneless skinless chicken breast, cut into cutlets and chopped into bite-sized pieces
- 1/2 cup cashews, roughly chopped (I used raw ones, be sure to get them unsalted)
Instructions
- Whisk all of the stir fry sauce ingredients in a medium-sized mixing bowl. Set aside.
- In a small bowl, add garlic, ginger and 1 Tablespoon grape seed oil and mix. Set aside.
- Prep vegetables and set aside. Cut chicken into bite sized pieces and add salt & pepper.
- Heat 1 Tablespoon of grape seed oil in a large wok on medium high heat. Add chicken. Cook for 8 to 10 minutes or until chicken is cooked through and browned, stirring occasionally. In the last minute of cooking, add 1/2 Tablespoon of the stir fry sauce. Remove chicken from wok and place in a clean bowl. Set aside.
- Add vegetables and turn heat down to medium. Cook for 5 minutes, stirring occasionally. Move vegetables to the edges of the wok and then add garlic & ginger and smash down with spatula. Cook without stirring for 60 to 90 seconds.
- Add chicken, stir fry sauce and cashews to the pan. Stir and cook for 2 to 3 minutes and serve with white rice.
When you make this recipe...
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