Spicy Stir-Fried Chicken with Cashews

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

• Ready In: 28 mins
• Serves: 4

Ingredients

• 3⁄4 lb boneless skinless chicken breast half
• 2  tablespoons oyster sauce
• 1  tablespoon fish sauce or 1  tablespoon soy sauce
• 1  tablespoon brown sugar
• 2  teaspoons cornstarch
• 1⁄3 cup  cold water
• 2  tablespoons  vegetable oil
• 1  onion, sliced
• 2 -4  fresh red chili peppers, seeded and cut into thin strips
• 1  teaspoon  minced garlic
• 1⁄2 cup roasted cashews, unsalted or salted
•  hot cooked rice

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.