Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless (, skinless chicken breasts, cut into 1-inch cubes)
  • salt and fresh ground pepper (, to taste)
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 2 tablespoons oyster sauce
  • 1/4 cup low sodium soy sauce
  • 1/4 cup organic (, low sodium chicken broth)
  • 1 tablespoon cornstarch
  • 3 cloves garlic (, minced)
  • 2 tablespoons rice vinegar
  • 1 green bell pepper (, seeded and chopped)
  • 1 red bell pepper (, seeded and chopped)
  • 1 onion (, sliced)
  • 1/2 cup unsalted roasted cashews
  • green onion (, chopped)
  • cooked rice (, quinoa, brown rice, or noodles, for serving)

Instruction

  • Season chicken with salt, black pepper and red pepper flakes.
  • Preheat a wok over high heat.
  • Heat the olive oil in the preheated pan.
  • Add the chicken and stir-fry for 7 to 8 minutes, or until the chicken is cooked through and starts to brown.
  • In the meantime, whisk together the sesame oil, oyster sauce, soy sauce, chicken stock, cornstarch, garlic and rice vinegar.
  • Add the bell peppers and onion to the wok and cook for 3 minutes, or until the onion softens and becomes translucent.
  • Pour the prepared sauce over the chicken and cook for 3 more minutes, or until the sauce begins to thicken.
  • Add the cashews and green onions and toss everything together.
  • Remove from heat.
  • Serve over rice or noodles immediately.