Ginger Chicken with Sweet Red Peppers and Cashews Recipe
Ingredients
| 1 lb boneless, skinless chicken breasts | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| 1/4 cup sake or dry sherry | ||
| Peanut oil | 1 Tablespoon | |
| Ginger root piece | 1 , chopped | |
| Green onions | 4 , sliced | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Water | 3 Tablespoon | |
| 1 tbsp hoisin sauce | ||
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/8 Teaspoon | |
| 2 red peppers, cut into thin slices | ||
| 2 green peppers, cut into thin slices | ||
| Cashew nuts | 1/2 Cup (16 tbs), toasted | |
Directions
1. With a sharp knife, slice chicken on the diagonal into thin slices. In a bowl, combine soy sauce and sake; marinate chicken in mixture for 1 hour.
2. In a wok heat oil. Add ginger root, green onions and garlic; stir-fry 2 minutes.
3. Drain chicken, reserving marinade; add chicken to wok and stir-fry 2 minutes, or until no longer pink. Stir in reserved marinade, water, hoisin sauce, salt and pepper. Add red and green peppers. Cook 2 minutes longer.
4. Add cashew nuts. Toss and serve immediately.
2. In a wok heat oil. Add ginger root, green onions and garlic; stir-fry 2 minutes.
3. Drain chicken, reserving marinade; add chicken to wok and stir-fry 2 minutes, or until no longer pink. Stir in reserved marinade, water, hoisin sauce, salt and pepper. Add red and green peppers. Cook 2 minutes longer.
4. Add cashew nuts. Toss and serve immediately.
Chef
