Serves 2 or more


1/2 skinless chicken breast, cubed 1/2"
1 teaspoon baking soda
1 tablespoon cooking oil
1 medium yellow onion, cubed 1/2"
1 big green pepper, cubed 1/2"
1 cup whole roasted cashew
4 thin slices of ginger
1 tablespoon cornstarch
1 tablespoon rice wine

To Make Sauce:

1 tablespoon oyster sauce
1 tablespoon rice wine
1 teaspoon sesame oil

Mix everything together until well blended.


Marinate the chicken breast in baking soda for 15 minutes. Sauté the chicken in cooking oil on high heat in a wok until opaque for about 12 minutes. Transfer to a plate. Brown the ginger in the wok, add the onion and green pepper, and cook for 2 minutes. Add the cooked chicken and combine together. Pour the sauce, mix well,  and cook for 2 minutes.  Add the cashew and mix around to incorporate all ingredients.


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