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Entree
2 servings
20 minutes
10 minutes
Chef Martin Yan
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 red bell pepper, 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
1 tablespoon soy sauce
2 teaspoons rice wine (Chinese) or dry sherry
1 teaspoon cornstarch
2 tablespoons chicken broth
2 tablespoons oyster flavored sauce
1 teaspoon chile garlic sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
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.
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