Cashew Chicken Stir-Fry with Peppers

Name: Cashew Chicken Stir-Fry with Peppers
Total time: 30 min
Yield: 4 servings
Cuisine: Chinese & Cantonese
Ingredients: 1½ lb chicken breasts, in ¾-inch pieces; ¾ cup roasted unsalted cashews; 2 bell peppers, in 1-inch squares; 1 onion, in 1-inch pieces; 4 green onions, in 1-inch lengths; 4 garlic cloves, minced; 1 tbsp grated ginger; ¼ cup soy sauce, divided; 2 tbsp oyster sauce; 1 tbsp hoisin; 1½ cups jasmine rice; 2 tbsp cornstarch; 3 tbsp oil; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp sesame oil

DinnerChinese & Cantonese30 minServes 4800 kcal50 g protein

Photo: Simon Law from Montréal, QC, Canada · CC BY-SA 2.0 · source

Tender velveted chicken and crunchy toasted cashews tossed with sweet peppers in a glossy oyster-hoisin sauce. Faster than takeout and a lot fresher.

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Ingredients

1½ lb chicken breasts, in ¾-inch pieces
¾ cup roasted unsalted cashews
2 bell peppers, in 1-inch squares
1 onion, in 1-inch pieces
4 green onions, in 1-inch lengths
4 garlic cloves, minced
1 tbsp grated ginger
¼ cup soy sauce, divided
2 tbsp oyster sauce
1 tbsp hoisin
1½ cups jasmine rice

From your pantry: 2 tbsp cornstarch, 3 tbsp oil, 1 tbsp rice vinegar, 1 tsp sugar, 1 tsp sesame oil.

Instructions

Start the rice. Toss the chicken with 1 tbsp soy sauce and 1 tbsp cornstarch and let it sit while you prep. Whisk the remaining soy, oyster sauce, hoisin, vinegar, sugar, sesame oil, 1 tbsp cornstarch and ⅓ cup water for the sauce.
Toast the cashews in a dry wok or large skillet over medium heat, stirring, until golden in spots, 3 to 4 minutes. Tip them onto a plate.
Heat 2 tbsp oil over high heat until shimmering. Spread the chicken in one layer and leave it 2 minutes to brown, then stir-fry until no pink remains and it reaches 165°F inside, 3 to 4 minutes more. Move to the plate.
Add the remaining oil, the onion and peppers and stir-fry until crisp-tender and charred at the edges, 2 to 3 minutes. Add the garlic, ginger and green onions for 30 seconds.
Stir the sauce, pour it in and bubble until thick and glossy, about 1 minute. Return the chicken and cashews, toss to coat and serve over rice.

Tip: Add the cashews at the very end so they stay crunchy. If they sit in the sauce they go soft.