CASHEW CHICKEN AND PEPPER STIR FRY WITH HOISIN HONEY SAUCE
¼ cup honey
¼ hoisin sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
½ teaspoon sesame oil
4 tablespoon olive oil
½ cup cornstarch
1 ½ pounds boneless chicken breast, but against the grain into thin slices (if large, cut slices in half for bite size pieces)
½ teaspoons salt
1 large onion, chopped
6 garlic, chopped
2 large red bell peppers, chopped (about 3 cups)
7 ounces shitake mushrooms, stems removed and caps sliced
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon cornstarch
1 cup chicken stock
2 cups pea pods, stringed
¾ cup whole cashews
4 cups rice, cooked to package directions
2 teaspoons sesame seeds
Combine all of the sauce ingredients together in a small bowl and whisk until smooth. Set aside.
Heat the olive oil in a large deep skillet or wok, cover medium high heat. Put the ½ cup of corn starch in a large ziplock bag and, working in batches, add the chicken to the bag and shake until coated. Place the coated chicken pieces In the hot oil, in a single layer, and cook until lightly browned, about 2 minutes per side. You may have to do this in 2 batches. Remove to a plate and season with the salt. Set aside.
Add the onion and garlic to the pan drippings and cook until soft and fragrant, about 2 minutes. Add the peppers and mushrooms and cook until mushrooms are soft and have released their moisture, about 2-3 more minutes. Add the salt, pepper, and cornstarch to the pan and stir until coated.
Increase the heat to high (this part will go very fast) and add the chicken stock to the pan. Cook for 30 seconds, stirring. Add the pea pods, cashews, chicken, and reserved sauce. Cook, stirring constantly (hence the name – ‘stir-fry’), for 1-2 minutes. Peas should be crisp tender and the sauce should be thick and glossy.
Serve hot over rice and sprinkle with the sesame seeds.
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