Categories: Ben favorites, Chicken, Ethnic, Main Dish

Ingredients

• 2 tbsp. oyster sauce (look for no MSG and just sugar as sweetener--no HFCS or corn syrup)
• 1 tbsp. soy sauce (Kikkoman brand is good--just straight soy, no HFCS or corn syrup)
• 1 tbsp. brown sugar
• 2 tsp. corn starch
• 1/3 cup water
• 12 ounces skinless, boneless chicken breast halves
• 2 tbsp. cooking oil
• 1 green bell pepper, sliced
• 1 head broccoli, chopped into small florets
• lots of cayenne pepper, to taste
• 1 clove garlic, crushed but left intact
• 1/2 cup unsalted roasted cashews
• hot cooked rice

Directions

1. In a small bowl combine oyster sauce, soy sauce, brown sugar and corn starch. Stir in water; set aside.

2. Rinse chicken and part dry. Cut into bite-size strips, set aside.

3. In large skillet or wok, heat oil over medium high heat. Add green peppers and broccoli and stir fry 1 minute. Add garlic and stir fry 1 to 2 minutes more. Remove all veggies with a slotted spoon and set aside for later. Save veggies but discard garlic clove.

4. Add chicken to the wok. Stir fry 3-4 minutes or until chicken is no longer pink. Push chicken from the center of the wok.

5. Stir sauce, add to skillet. Cook and stir until thickened and bubbly. Add lots of cayenne pepper to taste until it’s got a lot of spicy kick.

6. Return veggies to skillet. Cook and stir 1 more minute. Stir in cashews.

7. Serve over hot cooked rice.

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