Chicken & Cashew Nuts

Total Time: 21 mins Preparation Time: 15 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 teaspoon sesame oil
• 1 lb boneless skinless chicken breast, cubed
• 1/2 onion, 1-inch squares
• 1 carrot, peeled, halved and sliced
• 1 red bell pepper, 1-inch squares
• 4 dried chinese mushrooms, soaked and quartered
• 3 garlic cloves, minced
• 1/2 cup cashew nuts
• 1/4 cup soy sauce
• 1/4 cup shaoxing wine
• 2 tablespoons oyster sauce
• 1 teaspoon dry mustard
• 2 teaspoons sugar
• 2 teaspoons chili paste with soybean (chiu chow chili oil)
• 1/2 teaspoon cornstarch

Recipe

• 1 heat peanut and sesame oil in wok over med-high heat.
• 2 fry chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
• 3 add onions and carrots and cook until slightly softened, about 2 minutes.
• 4 add red bell peppers, mushrooms, and garlic and cook for 1 minute.
• 5 add cashew nuts and cook for 1 minute, taking care not to burn the nuts.
• 6 add sauce: 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.
• 7 serve with steamed rice.