- 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
1/4 cup water
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- Directions
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.
- Notes