Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
- 1 bell pepper, chopped
- 1 cup broccoli florets
- 1 cup snow peas
- 2 cloves garlic, minced
- 2 green onions, sliced
- 1/2 cup roasted, unsalted cashews
- 2 tbsp vegetable oil
For the Sauce:
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp oyster sauce
- 1 tsp cornstarch
Instructions
- Cut chicken into bite-sized pieces. Chop bell pepper, broccoli, and snow peas. Mince garlic and slice green onions.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, oyster sauce, and cornstarch. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and sauté for 1 minute. Add bell pepper, broccoli, and snow peas. Cook for 3-4 minutes until vegetables are tender-crisp.
- Return chicken to the skillet. Pour sauce over chicken and vegetables. Stir to coat and cook for an additional 2-3 minutes until sauce thickens.
- Stir in cashews and sliced green onions. Cook for 1 more minute.
- Serve over steamed rice or noodles. Garnish with additional green onions if desired. Enjoy Chinese Cashew Chicken!