1 Boneless, skinless chicken breast (sliced for stir fry).
1 Tbsp. garlic, minced.
1 Tbsp. minced ginger.
2 Tbsp. sesame oil.
1/4 cup chicken stock.
1 Tbsp. rice vinegar.
1 Tbsp. corn starch.
2 Tbsp. soy sauce.
1+ Tbsp. hot chili oil.
1 Small red (or green) bell pepper, sliced into strips.
1/2+ Cup snow peas, trimmed and sliced.
1 Small yellow onion, sliced.
1/2 Cup sliced green onion.
1/4 Cup cashews, roughly chopped.
Directions:
Add 1 Tbsp sesame oil, chicken stock, soy sauce, chili oil, corn starch, and salt to a small bowl and mix.
Add 1 Tbsp sesame oil and the same of olive oil to a wok. Stir fry the chicken until just not pink inside. Set aside.
Add 1 Tbsp olive oil to the wok along with the garlic and ginger. Add the pepper, snow peas, and yellow onion. Stirfry, and then add the corn starch mixture. Cook until thickened.
Add the chicken and cook until it has absorbed the sauce. Add the green onions and cashew nuts.
Serve with jasmine rice.
Serving: 2.
Notes:
The recipe appeared in the November, 2017, issue of Cooking Light. It has been modified.
The original source of heat was sambal oelek. But I prefer hot chili oil. Lacking that, crushed red pepper will do.
I have tried this recipe once, and it was pronounced good enough for general distribution to the family.