Spicy Stir-Fried Chicken with Cashews

Total Time
28mins
Prep 20 mins
Cook 8 mins

A quick chicken stir-fry from BHG. It does the trick when you are short on time.

Ingredients Nutrition

Directions

  1. Cut chicken breasts into bite size pieces; set aside.
  2. In a bowl, mix together the oyster sauce, fish sauce, brown sugar, and cornstarch; add in the water; stir and set aside.
  3. Heat oil in a skillet or wok over medium high heat.
  4. Stir-fry onion for 1 minute.
  5. Add in the chile peppers and garlic; stir fry 1-2 minutes or until onion gets crisp-tender.
  6. Remove from skillet and set aside.
  7. Add chicken to skillet and stir-fry for 3-4 minutes or until no longer pink.
  8. Push chicken over to the side of the skillet.
  9. Add sauce to the middle of the skillet; stir until thickened and bubbly.
  10. Put onion mixture back into the skillet; stir everything together to coat with the sauce; cook for 1 more minute.
  11. Add in cashews; stir.
  12. Season if desired with salt/pepper.
  13. Serve right away over hot cooked rice.
Most Helpful

1 5

Oh! I had such high hopes for this! Unfortunately, it just didn't do it for us. I used soy sauce instead of fish sauce and used the oyster sauce. It was just too overpowering for our tastes. I had to have done something wrong also, because it didn't look like the picture (colorwise). My sauce was super dark from the oyster sauce and was really thick. I ended up having to water it down. I definately messed up there:)?! I'll give it another shot later, play around with the ingredients and review it again.

5 5

Really good. Simple, easy and nothing to it.....Definitely a keeperrrr!!

5 5

This was wonderful and got rave reviews from the family. I added carrots, asparagus, broccoli and pea pods to round it out a little, and then doubled the sauce. I also added some fresh ginger at the same time that I added the garlic to the pan. There wasn't anything left between three of us. I will definitely be making this again!