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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This was in our local newspaper and it sounded easy and delicious! Ingredients:
2 tablespoons oyster sauce |
2 tablespoons soy sauce |
1 teaspoon sugar |
1/2 teaspoon white pepper, ground |
2 tablespoons rice wine vinegar |
2 teaspoons sesame oil |
2 tablespoons vegetable oil |
1 lb chicken breast, boneless, skinless, cubed |
2 green bell peppers, cored and cut in chunks |
1 yellow onion, diced |
2 teaspoons fresh ginger, grated |
1 cup cashews, unsalted |
Directions:
1. In a small bowl, whisk together the oyster sauce, soy sauce, sugar, white pepper, rice wine vinegar and sesame oil. Set aside.
2. In a large, deep skillet or wok, over medium high, heat the vegetable oil until shimmering. Add the chicken and stir fry till lightly browned, 2 or 3 minutes. It should not be completely cooked through yet.
3. Add the green peppers, onion and fresh ginger. Stir fry till the chicken is cooked through and the onions are translucent, about 5 or 6 minutes.
4. Stir in the sauce and cashews. Enjoy!
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