Chinese Okra and Cashew Chicken
Category
Entree
Servings
2 servings
Prep Time
20 minutes
Cook Time
5-10 minutes
Author:
Chef Martin Yan
Ingredients
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1/2 pound Chicken Thigh, boneless skinless, cut into 1/2 inch cubes
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2 tablespoons Vegetable Oil
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1 teaspoon Minced Garlic
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1 teaspoon Ginger Root, minced
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1 small Organic Red Bell Pepper, seeded and cut into diamond shape
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1 small Chinese Okra, cut in half lengthwise and sliced diagonally
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1 teaspoon Cornstarch, dissolved in 2 teaspoon water (cornstarch solution)
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3/4 cup Unsalted Roasted Cashews
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1 tablespoon Soy Sauce
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2 teaspoons Rice Wine (Chinese) or Dry Sherry
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1 teaspoon Cornstarch
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2 tablespoons Chicken Broth
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2 tablespoons Oyster Flavored Sauce
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1 teaspoon Chile Garlic Sauce
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1 teaspoon Sesame Oil
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1/2 teaspoon Sugar
Marinade
Seasonings
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 stir 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.