Chicken Stir-Fry with Cashews

I found this recipe in an award winning 30 - Minute Dinner category in Better Homes and Gardens, in 1997. It is now one of our fast and favourite Stir-Fry's for busy workdays. If you enjoy stir-fry's then this one is for you!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  tablespoons oyster sauce
• 1  tablespoon fish sauce or 1  tablespoon soy sauce
• 1  tablespoon brown sugar
• 2  teaspoons cornstarch
• 1⁄3 cup water
• 12  ounces boneless skinless chicken breast halves
• 2  tablespoons  cooking oil
• 1  medium onion, sliced
• 2 -4  fresh red chili peppers, seeded and cut into thin strips
• 1  clove garlic, minced
• 1⁄2 cup unsalted cashews or 1⁄2 cup  lightly salted roasted cashews
•  hot cooked rice

Directions

1. In a small bowl combine oyster-flavoured sauce, fish sauce or soy sauce, brown sugar, and cornstarch.
2. Stir in water; set aside.
3. Rinse chicken and pat dry.
4. Cut into bite-size strips; set aside.
5. In a large skillet or wok heat oil over medium-high heat.
6. Add onion and stir-fry 1 minute.
7. Add peppers and garlic and stir-fry 1- 2 minutes more or till onion is crisp tender.
8. Remove with slotted spoon and set aside.
9. Add chicken to wok.
10. Stir sauce; add to skillet.
11. Cook and stir 1 minute more.
12. Stir in cashews.
13. Serve over hot cooked rice.