- 4 tsp soy sauce
- 5 tsp corn starch divided
- 1/4 tsp ground black pepper
- 1 kg boneless, skinless chicken breasts, cut into small chunks
- 1 cup chicken broth
- 4 tsp oyster sauce
- 1 tsp sesame oil
- 1 Tbsp canola oil, divided
- 3/4 cup unsalted cashews
- 1 Tbsp minced garlic
- 1 Tbsp chopped fresh ginger
- 1 small onion diced
- 1 small red bell pepper, julienned (or use a combination of colors)
- 1 cup snow peas
- 2 green onions, thinly sliced
In a large bowl, whisk together the soy sauce, 2 teaspoons corn starch and white pepper. Add the chicken and stir well to evenly coat. Set aside and allow to marinate while you prepare the rest of the ingredients.
In a small bowl, whisk together the chicken stock, oyster sauce, remaining corn starch and sesame oil.
Add 1 teaspoon oil to a large skillet or wok and heat over medium high heat. Add the cashews and stir fry until golden brown, about 2 or 3 minutes. Remove from pan and set aside.
Heat the remaining oil in the pan and add the garlic and ginger. Stir until fragrant, about 30 seconds then add the chicken and marinade. Brown the chicken on all sides. Add the onion and pepper and continue to cook until vegetables are soft, about 5 minutes.
Add the snow peas and cook another 2 to 3 minutes. Stir the sauce in the bowl to make sure it is still mixed well then add to the pan. Bring to a boil and allow the sauce to thicken. Stir in the cashews and green onions. Serve over rice.