Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Recipe Intensity: Medium
Ezoic
Ingredients:
500g boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup cashews, unsalted and roasted
2 tablespoons vegetable oil
1 red bell pepper, diced
1 green bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
Salt, to taste
Freshly ground black pepper, to taste
For the Sauce:
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
1/4 cup chicken broth
1 tablespoon cornstarch
Instructions:
Preparation of Ingredients: Begin by preparing all your ingredients. Cut the chicken into bite-sized pieces, chop the vegetables, and mince the garlic and ginger. This ensures a smooth cooking process.
Mixing the Sauce: In a bowl, whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sesame oil, chicken broth, and cornstarch. Ensure the mixture is well combined and set aside.
Cooking the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes or until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
Sautéing the Vegetables: In the same skillet, add the remaining tablespoon of oil. Add the chopped onions, bell peppers, minced garlic, and ginger. Sauté for about 3-4 minutes or until the vegetables are tender but still crisp.
Continued on next page (page 2)
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