CHICKEN & CASHEW NUTS
Save yourself the trip to your local Chinese food restaurant, and make this authentic dish right at home with the freshest of ingredients! This recipe makes some extra sauce, so you have plenty for your rice ;)
Provided by Da Long
Categories Chicken Breast
Time 21m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat Peanut and Sesame Oil in Wok over med-high heat.
- Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes.
- Add Onions and Carrots and cook until slightly softened, about 2 minutes.
- Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute.
- Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts.
- Add sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; bring sauce to boil (to activate cornstarch) and remove from heat.
- Serve with steamed white rice.
Nutrition Facts : Calories 325.4, Fat 14.3, SaturatedFat 2.7, Cholesterol 65.8, Sodium 1447.3, Carbohydrate 18.4, Fiber 2.5, Sugar 6.7, Protein 32.1
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