Cashew Chicken Stirfry
2 tbs oyster sauce
2 tbs soy sauce
1 tsp sugar
½ tsp ground white pepper
2 tbs rice wine
2 tsp sesame oil
2 tbs vegetable oil
1 lb boneless skinless chicken breast, cubed
2 bell peppers, orange and red, thin sliced
1 small yellow onion, halved and thin sliced
2 tsp grated fresh ginger
1 cup unsalted cashews
In a small bowl, whisk together the first 6 ingredients and set aside.
In a large, deep skillet or wok over medium high heat, heat the vegetable oil until shimmering. Add the chicken and stir-fry until lightly browned, 2 to 3 minutes. It should not be completely cooked through yet. Add the peppers, onion and ginger. Stir-fry until the chicken is cooked through and the onions are translucent, about another 5 to 6 minutes.
Stir in the sauce and the cashew nuts, thoroughly coating all ingredients.
298 calories
158 calories from fat (53%)
18g fat (3g saturated, 0 transfats)
44mg cholesterol
13g carbohydrate
22g protein,
2g fiber
658 mg sodium
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