- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 1/2 pound Chicken Thigh boneless skinless cut into 1/2 inch cubes
- 2 tablespoons Vegetable Oil
- 1 teaspoon Minced Garlic
- 1 teaspoon Ginger Root minced
- 1 small Organic Bell Pepper (red) seeded and cut into diamond shape
- 1 small Chinese Okra cut in half lengthwise and sliced diagonally
- 1 teaspoon Cornstarch dissolved in 2 teaspoon water (cornstarch solution)
- 3/4 cup Unsalted Roasted Cashews
Marinade
- 1 tablespoon Soy Sauce
- 2 teaspoons Rice Wine (Chinese) or Dry Sherry
- 1 teaspoon Cornstarch
Seasonings
- 2 tablespoons Chicken Broth
- 2 tablespoons Oyster Flavored Sauce
- 1 teaspoon Chile Garlic Sauce
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Sugar
Directions
Combine chicken and marinade ingredients in a small bowl and stir to coat. Marinade for 10 minutes.
Combine seasoning ingredients in a small bowl, mix well and set aside.
Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add garlic and ginger and str until fragrant, about 5 seconds. Stir in bell peppers and Chinses okra. Cover and cook for 1 minute or until bell peppers are crisp-tender. Add chicken and stir-fry for 1 to 2 minutes. Add seasonings and stir well to combine. Add cornstarch solution and stir until sauce thickens.
Sprinkle with cashews just before serving.
