Sweet and Spicy Cashew Chicken

Serves: 4 Servings

Source: Canadian Living February 2011

Serves: 4 Servings
Source: Canadian Living February 2011

Ingredients:

  • 1/2cup cup (125 mL) sodium-reduced chicken broth
  • 3 tbsp tbsp(45 mL) oyster sauce
  • 1tbsp tbsp(15 mL) granulated sugar
  • 1 tbsp tbsp(15 mL) cornstarch
  • 1 tbsp tbsp(15 mL) white vinegar
  • 2 tbsp tbsp(25 mL) vegetable oil
  • 1 lb lb(454 g) boneless skinless chicken breasts, cut in chunks
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp(1 mL) pepper
  • 1 sweet red sweet red peppers, chopped
  • yellow pepper chopped
  • 1 cup snow peas
  • 1 cup chopped broccoli
  • 1 tsp Thai chili paste or sambal oelek
  • 1/2 cup(125 mL)roasted unsalted cashews

Instructions:

  1. Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside.
  2. In wok, heat half of the oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate. Add remaining oil to wok; stir-fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute.
  3. Add cornstarch mixture; stir-fry for 1 minute. Add cashews and stir-fry for 1 minute.