Categories: Asian

Ingredients

• 1/2 cup soy sauce
• 2 tbsp oyster sauce
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 1/2 tsp toasted sesame oil
• 3 tbsp vegetable oil
• 2 lbs. chicken breasts, cut into small cubes
• Kosher salt, to taste
• 1 tbsp chopped garlic
• 1 tbsp chopped fresh ginger
• 2 bell peppers (green and/or red), chopped
• 1/4 cup dry sherry or chicken broth
• 2 tbsp cornstarch
• 1 cup unsalted cashews
• 1/2 cup canned water chestnuts, drained and roughly chopped
• Cooked white rice, for serving
• 2 scallions, thinly sliced

Directions

1. In a bowl, whisk together the soy sauce, oyster sauce, brown sugar, vinegar, and sesame oil. Set aside.

2. Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a small amount of salt, then leave the chicken alone for at least a couple of minutes to give it a chance to brown. When the chicken has turned golden, stir it around so it can brown on all sides.

3. Throw in the garlic and ginger, and stir to combine. Stir in the bell peppers and cook, stirring, until slightly softened, 2 to 3 minutes.

4. Pour in the sherry. Stir it around, scraping the bottom of the pan to loosen all the flavorful bits. Reduce the heat to medium low and pour in the soy sauce mixture. Mix the cornstarch with 1/4 cup water in a small bowl to make a slurry and pour it in. Simmer the sauce to thicken, 1 to 2 minutes, then add the cashews and water chestnuts and stir to coat everything with the sauce, adding a splash of water if the sauce is too thick. Serve with rice and sprinkle with the scallions.

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