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

 

Marinate Sauce:

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. 

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