Cashew Chicken Stir-Fry

Chinese · 30 min · Chicken · dairy-free, low-carb, high-protein

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Ingredients

• 500 g boneless chicken thigh, diced
• 3/4 cup roasted cashews
• 1 red bell pepper, diced
• 2 stalks celery, diced
• 3 cloves, minced garlic
• 2 tbsp oyster sauce
• 1.5 tbsp light soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp cornstarch
• 3 tbsp neutral oil

Method

1. Toss the chicken with 1 tbsp soy sauce and the cornstarch and marinate 15 minutes.
2. Whisk oyster sauce, hoisin, remaining soy, and 3 tbsp water into a sauce.
3. Sear the chicken in 2 tbsp oil over high heat for 4 minutes until golden; remove.
4. Add remaining oil, garlic, bell pepper, and celery and stir-fry 2 minutes.
5. Return the chicken and pour in the sauce, tossing 2 minutes until glossy.
6. Fold in the cashews off the heat so they stay crunchy.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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