- 1 pound of skinless and boneless chicken breasts, cut them into an inch cubes
- ½ cup of unsalted roasted cashew
- Green onion, chop
- 1 onion, slice it
- 1 red bell pepper, remove the seed and slice it
- 1 green bell pepper, remove the seed and slice it
- 2 tablespoons of rice vinegar
- 2 cloves of garlic, mince them
- 1 tablespoon of cornstarch
- ¼ cup of organic and low sodium chicken broth
- ¼ cup of low sodium soy sauce
- 2 tablespoons of oyster sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of extra virgin olive oil
- ¼ teaspoon of red pepper flakes
- Fresh ground pepper
- Cooked brown rice for serving
1Wash the chicken and let it dry for a while. When the chicken is pretty dry already, transfer it to a medium mixing bowl and season with red pepper flakes, black pepper, and salt. Stir until the season is well mixed with the chicken. Give the meat a little massage to make sure it absorbs all of the season. Set aside.
2Take a large wok, and add the extra virgin olive oil. Heat the olive oil over high heat. When the oil is hot enough, add the chicken into it. Stir fry the chicken for around 7 to 8 minutes or until it is cooked through and it changes color into brown. Keep stirring occasionally.
3While waiting for the chicken to get cooked well, take a small mixing bowl. Toss in the rice vinegar, garlic, cornstarch, chicken stock, soy sauce, oyster sauce, and the sesame oil. Whisk them until fully mixed together. Set aside.
4Add the onion and bell peppers into the wok and stir. Cook for around 3 minutes or until the bell peppers are soft, and the onion is soft and translucent. Pour the whisked sauce into the wok and stir to mix them well. Cook for another 3 minutes or until the sauce is thickened.
5When the sauce is thickened already, add the green onion and cashew into the wok. Toss together to mix them well. Keep stirring for a few more seconds to let the sauce gets absorbed into the chicken meat, and then remove the wok from the heat. Serve over the cooked brown rice while it is hot.
- In alternative to cooked brown rice, this stir fry is a perfect match for noodle, white rice, and quinoa