Chinese hot sauce gives this chicken stir fry a little kick.
- ½ red pepper
- ½ large carrot, peeled
- 1 small onion
- 1-2 dried red chilies (optional)
- 4 boneless skinless chicken breasts
- 5 clove garlic, minced
- ¾ cup (175 mL) snap peas
- 1 tbsp (15 mL) fish sauce
- 2 tbsp (30 mL) oyster sauce
- 1 tbsp (15 mL) Chinese hot sauce
- 3 tbsp (45 mL) chicken stock or water
- ½ – 1 tsp (2-5 mL) sugar
- 1 tbsp (15 mL) canola oil
- ½ cup (125 mL) roasted unsalted cashews
- 2 green onions, sliced
- Slice red pepper and carrot into strips. Cut onion into 6 wedges. Cut the stems off the dried red chilies, cut each into ½ inch pieces and throw out the seeds. Slice chicken into ½ inch strips and pat dry with paper towels.
- Combine fish sauce, oyster sauce, Chinese hot sauce, chicken stock and sugar in a small bowl and set aside.
- Heat oil in a wok or large frying pan. Stir fry the chilies over medium heat for one minute until they start to darken but not burn. Remove from pan using a slotted spoon.
- Stir fry half the chicken and garlic over high heat for 4-5 minutes or until chicken is cooked through. Remove from pan and repeat with remaining chicken and garlic. Return first batch of chicken to the pan; add vegetables and sauce. Stir fry for 2 minutes then stir in cashews and green onions.
- Serve over brown rice.