Best Ever Chinese Chicken
By
NEENA SHAW
@APPEALINGTOTASTE
1
Blue Ribbon Recipe
The whole Kitchen Crew fell in love with this dish. We loved the crunch of the cashews and the chunky, satisfying chicken. This one deserves a big gold star... and a Blue Ribbon!
The Test Kitchen
★★★★★ 24 votes5
Ingredients
-
4boneless, skinless chicken breasts, cubed
-
1/2 Tbspcornstarch
-
1 Tbspsoy sauce
-
3 Tbsppeanut oil
-
1green bell pepper, sliced
-
4mushrooms, sliced
-
1/2 lbsnow peas, cut in half
-
1/2 ccashews
-
1/4 tspground ginger
-
1/4 tspcayenne pepper
-
SAUCE INGREDIENTS
-
6 Tbspsoy sauce
-
3 Tbspwhite wine
-
1/2 Tbspcider vinegar
-
3 Tbspbrown sugar
-
1 Tbspcornstarch
-
1 Tbspoil
How to Make Best Ever Chinese Chicken
- In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
- Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
- In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
- Remove chicken from pan and set aside on a plate.
- Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes.
- Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
- Return chicken to pan with vegetables, add sauce and stir.
- Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.