image - Wikimedia
Serve with rice.
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
1
Slice chicken. Add garlic, ginger. Slice veggies diagonally thin.
2
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.
3
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
4
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
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