Ingredients
The following ingredients have 2 Servings
- 1½ pounds chicken breast
- thinly sliced
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 teaspoons canola oil
- 1 teaspoon soy sauce
- 3 tablespoons Chinese chili garlic sauce or to taste
- ⅓ cup oyster sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons grapeseed or other neutral oil
- 2 cloves garlic
- grated or chopped
- About ¼ cup dried chile de Arbol or other dried chiles of your choice (use less for less spice)
- ½ red bell pepper
- cut into large matchsticks or large dice
- ½ green bell pepper
- cut into large matchsticks or large dice
- ½ medium onion
- cut into large matchsticks or large dice
- ½ cup roasted cashews
- 2 scallions
- whites thinly sliced on the bias and greens cut into 1-inch-long pieces
- Pinch white pepper
Instruction
- To marinate the chicken, place the sliced chicken in a medium bowl
- Add baking soda, corn starch, oil and soy sauce and stir evenly to combine
- For the sauce, combine the chili garlic sauce, oyster sauce, hoisin, soy sauce and rice vinegar in a small bowl
- For the stir-fry, heat a large sauté pan or wok over high heat for about 1 minute
- When the pan begins to smoke, swirl in the oil, garlic, and chilies
- Stir and scrape until the garlic is light brown, taking care to not burn it
- Toss the chicken into the pan and stir constantly until the chicken just starts to turn opaque and is fragrant
- Stir in the bell peppers, onion and nuts, and cook for about 1 minute, until the onion begins to turn translucent
- Stir in the sauce and pinch of pepper and cook, stirring, until the sauce coats everything and thickens
- Stir in scallion greens and cook for another minute or until the chicken is cooked through
- Stir in the remaining scallions and serve
