8 pcs Maple Leaf Prime® Boneless, Skinless Chicken Thighs, diced
150 g Raw cashews
1 Green Bell pepper, diced
1 Red Bell pepper, diced
1 Medium Red Onion, diced
3 cloves Garlic, minced
3 Tbsp Vegetable oil
2 Tbsp Soy sauce
3 Tbsp Hoisin sauce
1 Cup Chicken Stock
½ Tsp Cornstarch
2 Tbsp Rice wine vinegar
2 Scallions, Chopped
2 Tbsp water
Salt and pepper to taste
How to make it
In a wok heat 3 tablespoons of oil. Add cashews and cook for 3-4 minutes. Keep stirring continuously for even browning.
Using a slotted spoon, remove cashew from the wok draining excess oil. Keep the cashews aside
Add minced garlic to the wok and cook until the garlic is aromatic
Sprinkle the diced chicken with half the cornstarch and pepper well and add the coated chicken breast to the hot wok and cook until golden brown. Using a slotted spoon, remove the chicken and keep it together with the cashew
Combine the soy sauce, hoisin sauce, wine vinegar and chicken stock in the wok and add the diced vegetables and sauté on high heat for 1 minute
Add the chicken and cashew and cook for another 1 minute. Mix the remaining cornstarch with water to make slurry and add to the cooking mixture
Cook for another 1 minute until the sauce has thickened and coats the chicken
Season and Garnish with chopped scallions and serve hot
Share
Ingredients
8 pcs Maple Leaf Prime® Boneless, Skinless Chicken Thighs, diced
