Great Tastes of Manitoba

Stir Fried Chicken & Cashews

30 mins
Prep: 15 mins | Cook: 15 mins | Servings: 4

Chinese hot sauce gives this chicken stir fry a little kick.

Ingredients

  • 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

Directions

  1. 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.
  2. Combine fish sauce, oyster sauce, Chinese hot sauce, chicken stock and sugar in a small bowl and set aside.
  3. 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.
  4. 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.
  5. Serve over brown rice.

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