Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds boneless, skinless, chicken tenderloins chopped into 1 inch pieces
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 1 green pepper, chopped
  • 2 garlic cloves pressed through a garlic press
  • 6 green onions, sliced thinly- separate green from white part
  • 2 tablepsoons seasoned rice vinegar
  • 3 tablespoons hoisin sauce
  • 1/2 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1/4 cup water
  • 3/4 cup raw cashews, toasted and roughly chopped

Instruction

  • In a medium bowl, toss chicken with cornstarch to coat. Season with salt and pepper.
  • In a large nonstick skillet, heat 1 tablespoon of the oil on medium high heat and add half of the chicken. Stir occasionally, and cook until browned on all sides and cooked through the center, 3-5 minutes.
  • Transfer cooked chicken to a plate, and repeat with the remaining chicken. Add more oil if pan is dry. Transfer second batch of cooked chicken to the plate.
  • Add a small amount of oil into the pan again, and sauté green pepper until it begins to soften, about 4 minutes.
  • Add white part the green onions, sauté for 1 minute.
  • Add the garlic and sauté for 1 minute.
  • Pour in rice vinegar and cook for 30 seconds.
  • Mix together hoisin sauce, oyster sauce, sesame oil, sugar, and water in a small bowl and pour over peppers, onions and garlic.
  • Add cooked chicken back into the pan and stir to coat.
  • Stir in cashews and remaining green onions and simmer on medium heat for a few more minutes.
  • Serve over white or brown rice.