Sweet & Spicy Cashew Chicken

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This was such a big hit when I made it for dinner ! Not a single cashew was left over ! It´s sweet and spicy and crunchy, every bite is delicious. I served it with some white rice, the perfect match. Next time I want to add some sugar peas for some extra crunch. I used only one pan to stir-fry everything, so there was little clean up. Plus it is such an easy recipe. And I always like easy. Don’t you?







1/2 cup chicken broth/ or water
3 tbsp oyster sauce
1 tbsp  brown sugar
1 tbsp  cornstarch
1 tbsp  white vinegar

4-5  boneless skinless chicken breasts, cut in chunks
1/4 tsp  salt
1/4 tsp pepper
2 sweet red peppers, chopped
2 onions, chopped
1 tsp  chili flakes  ( or to taste )
1 cup  roasted cashews
3 green onions, chopped
 about 1/4 oil for frying

Whisk together chicken broth or water, oyster sauce,  brown sugar, cornstarch and vinegar; set aside.

In wok or frying pan, heat some oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to a plate.

Add remaining oil to wok or frying pan; stir-fry red peppers, onions and chili flakes for 3 minutes. Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute.

Add cornstarch mixture; stir-fry for 1 minute. Add cashews and green onions; stir-fry for 1 minute.


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