Asian Cashew Chicken
Main Dishes • Pan-Asian
Description
A wok is best for frying this dish, but a regular deep skillet will also work. Do not cover with a lid. In the finished dish, the vegetables should be slightly crunchy; don't turn it into a stew :) Note: sesame oil gives the dish a true Asian flavor, so don't forget it!
Ingredients
- Skin-On Chicken Breasts 2 pieces
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Scallions ½ bunch
- Cashew 5 oz
- Soy Sauce to taste
- Sesame Oil to taste
- Vegetable Oil to taste
- Garlic 5 cloves
- Mild Chili Spice to taste
- Olive Oil 2 tablespoons
- Onion 0 oz
Step-by-Step Guide
Step 1
Marinate the chicken breasts in olive oil, soy sauce, and garlic for 1 to 5 hours (or longer if desired).
Step 2
Slice the chicken into strips and fry until golden brown in a skillet with vegetable oil. Add soy sauce.
Step 3
Chop the green onions. Choose smaller onions, cut them in half, and then each half into 4 pieces. Slice the garlic cloves. Finely chop the chili. Add the green onions, regular onions, and bell peppers. Fry for 5 minutes, stirring.
Step 4
Add the cashews, garlic, and chili. Add sesame oil, mix everything thoroughly, and fry for another 5 minutes.
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