Spicy Stir-Fried Cashew Chicken

Post date: Jan 26, 2009 4:30:25 AM

6 Tbsp. oyster flavored sauce (optional)

3 Tbsp. fish sauce or soy sauce (use gluten free soy sauce if making gluten free)

3 Tbsp. brown sugar

6 tsp. cornstarch

1 cup water

2 Tbsp. cooking oil

1 - 2 onions, sliced

3 - 6 fresh red chili peppers, seeded and cut into thin strips. (I usually use the dried red chili peppers that you can buy in most produce sections of grocery stores)

1 - 2 tsp. minced garlic

12 - 16 ounces of skinless, boneless chicken breasts, cut into bite sized pieces

1 cup unsalted or lightly salted roasted cashews

Hot cooked rice

For sauce, mix the fish, oyster, soy sauces, brown sugar, and cornstarch. Stir in the water and set aside. In a wok or skillet, heat oil over medium-high heat. Add onion and stir-fry for 1 minute. Add chili pepper strips and garlic; stir-fry for 1 - 2 minutes or until onion is crisp-tender. Remove with slotted spoon; set aside. Add chicken to hot work; stir-fry for 3 to 4 minutes or until no longer pink. Push chicken from center of work. Stir sauce. Add to center of wok; cook and stir until thickened and bubbly. Return onion mixture to wok. Cook and stir 1 minute more. stir in cashews. Serve over rice. If desired, garnish with whole red chili peppers.