Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon (15ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) cornstarch
  • 1 teaspoon (5ml) sesame oil
  • 1/4 teaspoon (1ml) ground white pepper
  • 1/4 cup (60ml) soy sauce, low sodium preferred
  • 2 tablespoons (30ml) oyster sauce
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) brown sugar, packed
  • 1 tablespoon (15ml) cornstarch
  • 1/4 cup (60ml) chicken broth
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional)
  • 2 tablespoons (30ml) vegetable oil
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup (100g) broccoli florets
  • 1/2 cup (50g) roasted cashews
  • 2 green onions, sliced (for garnish)

Instructions:

  1. In a medium bowl, combine the chicken, soy sauce, cornstarch, sesame oil, and white pepper. Mix well and set aside while you prepare the sauce and vegetables (at least 10 minutes).
  2. In a small bowl, whisk together the soy sauce, oyster sauce, rice vinegar, brown sugar, cornstarch, chicken broth, and red pepper flakes (if using). Set aside.
  3. Heat the vegetable oil in a large wok or skillet over high heat. Add the onion, garlic, and ginger and stir-fry for about 1 minute, until fragrant. Add the bell peppers and broccoli and stir-fry for another 3-4 minutes, until slightly tender-crisp.
  4. Push the vegetables to the side of the wok or skillet. Add the marinated chicken and cook, stirring occasionally, until cooked through and no longer pink (about 5-7 minutes). Internal temp should be 165°F (74°C).
  5. Pour the sauce over the chicken and vegetables. Bring to a simmer, stirring constantly, until the sauce has thickened (about 1-2 minutes).
  6. Stir in the roasted cashews. Remove from heat and garnish with sliced green onions.
  7. Serve hot over rice or noodles.