We really loved this and I can’t wait to serve it again! This will be a great company dish as they will think I can really cook. I did use half sesame oil as we love that taste in Asian inspired dishes.
This is a great recipe and is a real winner in my opinion. I made it with these variations…
Omitted the wine, as well as cashews (only because I forgot to get them when shopping!)
Added the following: thinly sliced celery (on the diagonal), red capsicum for colour and some green onions sliced about 2cms (1 inch), as well as 2 cloves of garlic and 1Tbsp fresh ginger. Sprinkled toasted sesame seeds over the dish just before serving. I found the sesame seeds along with the oil give it that lovely nutty taste, so the cashews weren’t missed after all!
Served with a Chinese style fried rice and went over big!
My kids LOVE this recipe and have requested it already a few times since I first made it. I have a hard time finding snow peas at my local store, so I substitute celery, thinly sliced on a diagonal. The whole family can’t get enough of it.
Ingredients
4 boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
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To Make this Recipe You’Il Need the following ingredients:
Ingredients
4 boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 lb snow peas, cut in half
1/2 c cashews
1/4 tsp ground ginger
1/4 tsp cayenne pepper
SAUCE INGREDIENTS
6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp oil
Directions
1. In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
2. Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
3. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
4. Remove chicken from pan and set aside on a plate.
5. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
6. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
7. Return chicken to pan with vegetables, add sauce and stir.
8. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.
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From: allrecipes