In less than 30 minutes you can have a great chicken stir-fry dinner with this simple and quick recipe.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 4servings
Ingredients
4teaspoonscornstarchdivided
2tablespoonssoy saucedivided
1teaspoonrice wine vinegar
¾teaspoonsugar
½teaspoonhot pepper sauce
1poundboneless skinless chicken breastcut lengthwise into strips
½cupcashewscoarsely chopped
2tablespoonspeanut oil
1large red bell peppercut into strips
1teaspoonminced garlic
½teaspoonminced fresh ginger
2green onionsthinly sliced
Instructions
Prep all ingredients before starting to cook.
In a small bowl, combine 1 teaspoon of the cornstarch with 1 tablespoon of the soy sauce, the rice wine vinegar, sugar, and hot pepper sauce. Set aside for now.
Toss the remaining cornstarch and soy sauce with the chicken in a large bowl.
Heat a large non-stick skillet over medium-high heat. Add the cashews and cook, stirring frequently, for 3 minutes or lightly browned. Remove from pan and set aside.
Add oil to pan, then add the chicken mixture. Sauté for about 2 minutes or until the chicken is lightly browned. Remove chicken from pan. Add the bell pepper and cook, stirring occasionally, for 2 minutes. Add garlic and ginger and cook another 30 seconds.
Add back the chicken mixture and cornstarch mixture to the pan. Cook for 1 minute or until sauce is slightly thickened. Add the cashews and green onions and stir to combine.
Serve over steamed white or brown rice. Sprinkle with additional minced green onion before serving.