Name: Grandma’s Chicken & Cashews
Ingredients: 4 boneless chicken breasts; 2 cloves garlic; 1 ginger root; frozen peas; 4 green onions, sliced; vegetables of choice - bok choi, carrots, mushrooms, peppers, celery; 1 cup cashews; 3 tbsp oyster sauce; 4 cooking oil - coconut or oil for high heat; 2 tsp cornstarch; 4 tbsp hoisin sauce (Kikkoman or Lum Kum Kee (gluten free if needed); 1 tbsp soy sauce; ¼ cup water

image - Wikimedia

Serve with rice.

Yields1 Serving

4 boneless chicken breasts

2 cloves garlic

1 ginger root

frozen peas

4 green onions, sliced

vegetables of choice - bok choi, carrots, mushrooms, peppers, celery

1 cup cashews

3 tbsp oyster sauce

4 cooking oil - coconut or oil for high heat

Alternate sauce

2 tsp cornstarch

4 tbsp hoisin sauce (Kikkoman or Lum Kum Kee (gluten free if needed)

1 tbsp soy sauce

¼ cup water

Slice chicken. Add garlic, ginger. Slice veggies diagonally thin.

Heat wok or heavy pan to hot but not smoking with 2 tbsp oil. Add chicken and stir gently for 2 minutes, then transfer to bowl and cover. Toast cashews in oven or pan for a few minutes for extra flavour.

Heat 2 tbsp oil, add veggies and stir fry for 3 minutes, then add oyster sauce and chicken. Stir over medium heat until sauce bubbles, then add cashews.

For alternate sauce

Prepare the sauce: in a small bowl, whisk together the water, cornstarch, hoisin sauce, and soy sauce. Set aside.

CategoryAsian, international, main dishes, meat & fish

Ingredients