Prep 30 mins
Cook 10 mins
This is the BEST Asian dish I've ever made at home. It is amazing. Don't skip the step with the baking soda. It tenderizes the chicken and makes ALL the difference! This recipe makes a good amount of sauces because I like it to soak into the rice.
- 1 lb boneless skinless chicken breast, cut into medium sized pieces
- 1 cup cashews
- 1 green bell pepper, cut into chunks
- 1 medium onion, cut into chunks
- 1 (8 ounce) cansliced bamboo shoots, drained
- 2 teaspoons baking soda
- 2 tablespoons vegetable oil
- 2 teaspoons cornstarch
- 1 teaspoon sherry wine
- 2 tablespoons oyster sauce
- 3 teaspoons light soy sauce
- 3⁄4 cup water
- 2 teaspoons sugar
- 2 teaspoons sherry wine
- 1⁄2 teaspoon sesame oil
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon black pepper
- 1⁄2 teaspoon salt
- Place the cut up chicken in a plastic bag with the baking soda; close it up and squish the chicken around until it's coated with the baking soda.
- Allow it to rest for 15 minutes.
- Rinse baking soda off chicken and pat dry.
- Rinse out plastic bag and add the marinade ingredients; add the chicken and allow it marinate for another 15 minutes.
- While chicken is marinating, whisk together the sauce ingredients and set them aside.
- Place 1 T of vegetable oil in wok or skillet, add chicken.
- Stir fry until chicken is mostly cooked, but not quite.
- Remove chicken and set aside.
- Add the second tablespoon of oil to the same pan, and add the vegetables and cashews.
- Stir fry for about 2 minutes, then add the chicken back into the pan.
- Cook for another 2 minutes or so until the chicken is cooked through.
- Add the sauce and cook just until sauce is warmed through.
- Serve over steamed rice.