Chinese Cashew Chicken (Printer-Friendly Version)

# What You'll Need:

→ Chicken

01 - 450g boneless, skinless chicken breast, cut into pieces
02 - 2 tablespoons cornstarch
03 - 1 tablespoon sesame oil

→ Sauce

04 - 60ml low-sodium soy sauce
05 - 2 tablespoons oyster sauce
06 - 1 tablespoon rice vinegar
07 - 1 tablespoon honey or brown sugar
08 - 1 teaspoon cornstarch
09 - 2 tablespoons water
10 - 2 teaspoons minced garlic
11 - 1 teaspoon fresh minced ginger

→ Stir-Fry

12 - 1 cup unsalted cashews (raw or roasted)
13 - 1 bell pepper, sliced
14 - 1 medium onion, sliced
15 - 1 cup snow peas or broccoli
16 - 2 tablespoons vegetable oil

# Let's Cook!:

01 - Coat chicken pieces with cornstarch in a bowl until well covered.
02 - Whisk together soy sauce, oyster sauce, vinegar, honey, cornstarch, water, garlic, and ginger until smooth.
03 - Heat sesame oil in large wok over medium-high heat. Cook chicken 5-7 minutes until golden. Remove and set aside.
04 - In same pan, stir-fry pepper, onion, and snow peas in vegetable oil for 3-4 minutes until crisp-tender.
05 - Return chicken to pan with sauce and cashews. Cook 2-3 minutes until sauce thickens. Serve over rice or noodles.

# Recipe Notes:

01 - A classic Chinese stir-fry combining tender chicken and crunchy cashews in a savory sauce.

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