Quick Cashew Chicken
18 ingredients
22 steps
Ingredients
- 2 pounds Boneless, Skinless Chicken Breasts
- 1 Tablespoon Olive Oil
- 1 piece (1/2 Inch Size) Ginger, Minced
- 4 cloves Garlic, Minced
- 1/2 cups Snow Peas
- 2 whole Bell Peppers, Stem And Seeds Removed, Diced
- 1/2 whole Onion, Diced
- 3/4 cups Roasted Cashews
- 1/2 cups Low Sodium Soy Sauce
- 1 Tablespoon Mirin (Chinese Rice Wine)
- 2 Tablespoons Rice Wine Vinegar
- 1 Tablespoon Cornstarch
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1- 1/2 Tablespoon Oyster Sauce
- 1 Tablespoon Mirin (Chinese Rice Wine)
- 1/2 teaspoons Sugar
- 1 teaspoon Garlic Powder
Directions
-
11.
-
2Dice chicken into bite-sized pieces.
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3Place chicken in a glass dish.
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4Combine the marinade ingredients (soy sauce, mirin, rice wine vinegar and cornstarch) in a small bowl and mix to combine.
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5Mix the marinade into the chicken.
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6Let it sit for 10 minutes.
-
72.
-
8Add olive oil into a large frying pan and heat over medium high heat.
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9Add ginger and garlic.
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10Cook until fragrant, about 30 seconds.
-
11Add chicken and cook until no longer pink, about 8 minutes.
-
12Add snow peas, bell peppers, and onion.
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13Stir and cover with lid.
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14Cook until veggies become tender, about 10 minutes.
-
153.
-
16Meanwhile make sauce.
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17Stir all ingredients in a small bowl.
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18Add sauce to frying pan.
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19Toss with chicken and veggies and turn down to medium.
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20Let the sauce thicken, about 2 minutes.
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21Add cashews and toss with chicken and veggies.
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22Stir, serve and enjoy.
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