Description
Moist chicken with crisp veggies and crunchy cashews in a savory sauce.
Ingredients
- FOR THE CHICKEN:
- 2 pounds Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1 piece (1/2 Inch Size) Ginger, Minced
- 4 cloves Garlic, Minced
- ½ cups Snow Peas
- 2 whole Bell Peppers, Stem And Seeds Removed, Diced
- ½ whole Onion, Diced
- ¾ cups Roasted Cashews
- FOR THE MARINADE:
- ½ cups Low Sodium Soy Sauce
- 1 Tablespoon Mirin (Chinese Rice Wine)
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Cornstarch
- FOR THE SAUCE:
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1-½ Tablespoon Oyster Sauce
- 1 Tablespoon Mirin (Chinese Rice Wine)
- ½ teaspoons Sugar
- 1 teaspoon Garlic Powder
Preparation
1. Dice chicken into bite-sized pieces. Place chicken in a glass dish. Combine the marinade ingredients (soy sauce, mirin, rice wine vinegar and cornstarch) in a small bowl and mix to combine. Mix the marinade into the chicken. Let it sit for 10 minutes.
2. Add olive oil into a large frying pan and heat over medium high heat. Add ginger and garlic. Cook until fragrant, about 30 seconds. Add chicken and cook until no longer pink, about 8 minutes. Add snow peas, bell peppers, and onion. Stir and cover with lid. Cook until veggies become tender, about 10 minutes.
3. Meanwhile make sauce. Stir all ingredients in a small bowl. Add sauce to frying pan. Toss with chicken and veggies and turn down to medium. Let the sauce thicken, about 2 minutes. Add cashews and toss with chicken and veggies. Stir, serve and enjoy.
