- · ½ cup low-sodium soy sauce
- · 1 tbsp. rice vinegar
- · 1 tbsp. packed brown sugar
- · 2 tbsp. oyster sauce
- · ½ tsp. sesame oil
- · 3 tbsp. vegetable oil
- · 6 whole boneless, skinless chicken thighs or 3 chicken breasts, cubed
- · 1 tbsp. chopped garlic
- · 1 tsp. ginger powder
- · 2 whole peppers, chopped
- · ¼ cup low-sodium chicken broth
- · 2 tbsp. corn starch
- · 1 cup unsalted cashews
- · 2 whole green onions, thinly sliced
- · Jasmine rice, for serving
Note: Some of the ingredients in this recipe are very
salty!! When I
follow the above ingredients precisely (low-sodium or unsalted is a must), it
turns out perfect! You'll probably want to double the recipe for a whole family.
In a bowl, mix soy sauce,
vinegar, brown sugar, oyster sauce, and sesame oil. Set aside. Heat vegetable
oil in a large skillet over high heat and add the chicken in a single layer and
allow to brown for a couple of minutes without stirring. When the chicken has
turned golden on bottom side, stir to brown on remaining sides. Add garlic and
ginger, stirring to combine. Stir in bell pepper and let it cook for 2-3
minutes. While the pan is still hot, pour in chicken broth and scrape the
chicken bits off the bottom of the pan. Reduce heat to medium-low and pour in the
sauce mixture, then mix the cornstarch with ¼ cup water to make a slurry and
pour it in. Stir sauce for 1-2 minutes to thicken, then add cashews and stir to
coat everything with the sauce, adding a splash of water if the sauce is too
thick. Garnish with green onions and serve over jasmine rice. Drizzling a
little Sriracha sauce over the top also adds a nice little kick!
No comments:
Post a Comment