Ingredients
- 4 boneless skinless chicken breast (cut in to pieces, or chicken thighs)
- 1 1/2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 3 tablespoons oil (peanut oil)
- 1 medium green bell pepper, thinly sliced
- 4 large white mushrooms, sliced
- 1/2 pound snow pea pods, cut in half
- 1/2 cup cashew nuts (or peanuts)
- 3 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- SAUCE
- 6 tablespoons soy sauce
- 3 tablespoons dry white wine (or apple juice)
- 1 1/2 tablespoons cider vinegar
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon oil (vegetable oil)
How to Make
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Step 1: Make sure that you clean, cut and prepare all veggies and make the sauce ahead of time.
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Step 2: SAUCE: In a small bowl combine all ingredients and mix thoroughly.
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Step 3: In a large bowl combine the chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
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Step 4: In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes. Remove chicken from pan and set aside on a plate.
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Step 5: Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
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Step 6: Add pea pods, garlic and nuts, stir fry 2 more minutes and add ginger and cayenne.
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Step 7: Return chicken to pan with vegetables, add in the sauce and stir, and cook for another 1 minute until heated through and thickened.
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Step 8: Serve over cooked white rice.
We hope you enjoy this recipe!
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