I don’t cook a lot of asian fare around here but I still have a fairly well stocked asian pantry because I’m a
hoarder food shopping enthusiast. Even so, I was drawn to this recipe because it looked simple and the ingredients weren’t too exotic. I added a bunch of extra veggies and doubled the sauce because I like things saucy, especially when served over rice.
Serves 6 / 7 ww pts+
Just the Tip / Inspired by Rasa Malaysia
What I used:
- 4 boneless & skinless chicken breasts (cut into small 1/2″ cubes)
- 2 oz unsalted cashews
- 1 green bell pepper, cored and cut into small square pieces
- 1 red bell pepper, cored and cut into small square pieces
- 2 cups broccoli, cut into small florets
- 1 carrot, sliced thinly on the diagonal
- 1 onion, cut into small square pieces
- 1/4 cup shredded ginger root
- 4 tsp baking soda
- 2 tbsp cooking oil (I used grapeseed oil), divided
For the Marinade:
- 4 tsp corn starch
- 2 tsp sherry (or you could use rice wine)
- 1 tsp water
For the sauce:
- 1/4 cup oyster sauce
- 1 tbsp soy sauce
- 3/4 cup water
- 1 tbsp sugar
- 4 tsp sherry (or you could use rice wine)
- 1 tsp sesame oil
- salt to taste
What I did:
- Sprinkle the baking soda over the chicken and stir to combine. Let sit for 15 minutes to tenderize the chicken.
- Meanwhile, mix the marinade ingredients in one bowl and the sauce ingredients in another. Set aside.
- Rinse the chicken and pat dry with paper towels. Add the chicken to the bowl with the marinade, refrigerate for 20 minutes.
- Heat 1 tbsp of cooking oil to a large saute pan or wok. Add the chicken, in batches if necessary, so that the chicken is in one even layer. Brown on all sides, until almost cooked through, 5 or so minutes. Remove the chicken to a plate.
- Heat the remaining tbsp of cooking oil to the same pan. Add the veggies and stir fry until tender, 5-7 minutes. Add the chicken back to the pan along with the sauce. Let the sauce reduce and the chicken cook through while stirring for 5 additional minutes. Stir in the cashews and serve over white or jasmine rice.