This homemade version of the Americanized Chinese food classic is fool-proof enough for a harried weeknight and delicious enough to make you happy you’re making the effort of cooking. Kids and adults wolf down the tender chicken, bite-sized chunks of bell pepper, cashews, and delicious sauce.
Recipe from Mel’s Kitchen Cafe.
- 1 1/2 lb. boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1 to 2 Tbs. olive oil
- 2 to 3 garlic cloves, finely minced
- 1/2 to 1 Tbs. grated or finely chopped fresh ginger
- 2 orange or red bell peppers, seeded, cored and diced into bite-size pieces
- 1 to 1 1/2 cups roasted unsalted cashews
- 1/2 cup low-sodium chicken broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup oyster sauce
- 3 Tbs. unseasoned rice vinegar
- 1 Tbs. cornstarch
- 1 Tbs. honey
- 2 tsp. sesame oil
- Pinch of red pepper flakes (optional)
Place the diced chicken in a medium bowl and toss with the 1 tsp. cornstarch and 1 tsp. baking soda. Let the mixture rest for 15 minutes while you prep the other ingredients.
Whisk together the sauce ingredients in a bowl or liquid measuring cup. Set aside.
Rinse the chicken in a colander and pat dry.
In a large, 12-inch nonstick skillet heat the olive oil over medium-high heat. You want the skillet very hot.
Add the chicken in a single layer and stir constantly; the chicken should turn white as it cooks – but not get overly brown. Let it cook for 1 to 2 minutes (it’s ok if it isn’t fully cooked yet; it will cook more in the next few steps).
Scoot the chicken to the edges of the pan. Add another drizzle (a teaspoon or so) of olive oil to the center of the skillet.
Add the garlic and ginger to the center of the skillet and mash gently as it cooks, about 30 seconds.
Add the bell peppers; stir to combine the chicken, garlic, ginger, and peppers.
Whisk the sauce to recombine, and add it to the skillet. Bring to a simmer and cook for 2 to 3 minutes until slightly thickened, the chicken is cooked through, and the peppers are crisp-tender.
Remove from the heat, add the cashews, and serve over hot, cooked rice.