2 Tablespoons chopped fresh ginger or 2 teaspoons ground
3 cloves garlic, crushed
1/2 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
2 teaspoons sesame oil
1 medium red bell pepper, sliced ( 1cup)
1 teaspoon cornstarch
Salt and pepper
1/4 cup cashew nuts
2 scallions, sliced
Brown rice
Instructions
1) Mix soy sauce, vinegar, sherry, ginger and garlic together in a small bowl. Add chicken and marinate while you prepare the other ingredients.
2) Heat a wok or skillet over high heat and add sesame oil. Remove chicken from marinade with a slotted spoon, reserving liquid. Add chicken to wok and stir fry two minutes. Remove to a plate. Add red bell pepper. Stir-fry two minutes.
3) Mix the cornstarch with reserved marinade. Add marinade and chicken to the wok and stir-fry two minutes with the peppers. Remove from heat. Add salt and pepper to taste. Sprinkle cashew nuts and scallions on top and serve over rice.
Originally Submitted
3/10/2013
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