Stir-fry Cashnut Chicken with Bell Pepper
Preparation Time: 10 mins Cooking Time: 5mins
12 Oz Chicken Brest
2-3Tbsp Vegetable Oil
1 Tbsp Ginger
¼ Cup Onion
¼ Cup Low Sodium Chicken Stock
1 Green Pepper
½ Tsp Salt
1/2 Tsp Sugar
1 Cup Cashew
1 Tbsp Green Onion
1½ Tsp Yellow Rice Wine
1¼ Tsp Soy Sauce
¼ Tsp Salt
1 Tsp Potato Starch
Cut the chicken to thin stripes.
In the mixing bowl, add chicken, yellow rice wine, soy sauce, salt, potato starch, mix well, set aside for 10min.
Heat the wok over high heat. Once the wok is hot, swirl in 2 Tbsp oil, add the chicken mixture, stir-fry for about 1 min until the meat turns white, not fully cooked. remove from the heat, set aside.
Heat other 1 Tbsp oil in the wok on low heat, add the ginger and the onion, stir for 30 seconds. Then add the cooked chicken, stir for other 1 min, add the chicken stock, stir for other 1 or 2 mins, then add green pepper, salt, sugar stir together until the chicken cooked.
Turn off the heat, add the cashew and the green onion, mix well.