Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) soy sauce, low sodium
  • 1 tablespoon (15ml) rice wine vinegar (or dry sherry)
  • 1 tablespoon (15g) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/4 teaspoon (1.25ml) ground white pepper
  • 1/4 cup (60ml) chicken broth, low sodium
  • 2 tablespoons (30ml) soy sauce, low sodium
  • 2 tablespoons (30ml) hoisin sauce
  • 1 tablespoon (15ml) oyster sauce (optional)
  • 1 tablespoon (15g) brown sugar, packed
  • 1 tablespoon (15ml) rice wine vinegar
  • 1 teaspoon (5ml) cornstarch
  • 1/2 teaspoon (2.5ml) sesame oil
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • 2 tablespoons (30ml) vegetable oil (or peanut oil)
  • 1 cup (100g) raw cashews
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 medium onion, cut into wedges
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, peeled and minced (about 1 tablespoon)
  • 2 green onions, thinly sliced, for garnish

Instructions:

  1. Combine marinade ingredients in a bowl. Add chicken and toss to coat. Let marinate for at least 15 minutes (longer is better!).
  2. Whisk together sauce ingredients in a small bowl. Set aside.
  3. Heat 1 tablespoon of oil in the wok. Add cashews and cook until golden brown and fragrant, about 3-5 minutes. Remove cashews and set aside.
  4. Add remaining oil to the wok. Add bell peppers and onion. Stir-fry until crisp-tender, about 5-7 minutes. Add garlic and ginger and cook for 30 seconds, until fragrant.
  5. Add marinated chicken to the wok. Stir-fry until cooked through and lightly browned, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
  6. Pour the sauce over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
  7. Stir in the toasted cashews.
  8. Garnish with green onions. Serve immediately.