Cashew chicken

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Ingredients

2 boneless, skinless chicken breast cut into ½ inch cubes

1 pinch white pepper

1 tbsp soy sauce

¼ c. canola oil

4 cloves garlic, minced

1 small onion, sliced lengthwise

5 dried red chili peppers, cut into chunks

1 8 oz can whole water chestnut, cut in halves and drained

1 c. roasted cashew nuts (unsalted)

½ c. green scallions, sliced 2-inch long

2 tbsp soy sauce

2 tbsp oyster sauce

2 tbsp roasted chili paste

2 tbsp sugar

3 tbsp water

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Chef Photos

Serves 4

Directions

1. In a small bowl, marinate chicken in 1 tablespoon of soy sauce and white pepper. Set aside to marinade for 1/2 hour.

2. Heat oil in wok over medium-high heat. Toss in the garlic to cook until light golden. Add chicken and cook until it turns opaque. Add sliced onion, 2 tablespoons soy sauce, oyster sauce, roasted chili paste, and sugar; stir until thoroughly mixed. Stir in water and water chestnut and cook for 2 minutes. Add dried red peppers, scallions, and cashew nuts.

3. Serve with jasmine rice.

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Ingredients

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Directions

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