administratorI absolutely love dishes like this! Unusual flavors, but presented in a mild and approachable way. It’s a meat dish, yet light and packed with healthy additions like plenty of bell peppers and crunchy nuts. You can really taste the garlic, which is perfect for me since I’m a huge fan 😉 And just look at how colorful this dish is!
Ingredients:
Sauce:
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp white rice vinegar
- 1 tsp sugar
- 125 ml chicken or vegetable broth
For the dish:
- 400 g (about 14 oz) chicken breast, cut into 2 cm (¾ inch) cubes
- 1 tbsp soy sauce
- 2 tsp cornstarch or potato starch
- 3 tbsp neutral oil (sunflower or canola)
- 1 onion, peeled and quartered
- 3 garlic cloves, minced
- ½ red, ½ yellow, and ½ green bell pepper, cut into 2 cm (¾ inch) cubes
- A handful of roasted, unsalted cashews
Instructions:
Prepare the sauce: In a small bowl, combine all the sauce ingredients and set aside.
Coat the chicken: In a separate bowl, toss the chicken cubes with 1 tbsp soy sauce and the starch until evenly coated.
Cook the chicken: Heat 2 tbsp of oil in a wok or large skillet over high heat. Fry the chicken until golden brown. Transfer to a plate and set aside.
Sauté the vegetables: Add the remaining oil to the pan and heat. Add the onion and garlic and stir-fry briefly, being careful not to burn the garlic. Add the bell peppers and cook for a few minutes until slightly softened.
Combine and finish: Pour in the sauce and bring to a boil. Add the chicken and cashews, stirring well. Cook until the sauce thickens slightly. Adjust seasoning with soy sauce if needed.
Serve: Enjoy hot with steamed rice.
