Thai Cashew Chicken Stir Fry
2-3 boneless skinless chicken breasts
2 tsp garlic powder
1 1/2 tsp ground white pepper
1 tsp ground ginger
¼ tsp salt
1 tsp black pepper
2 tsp poultry seasoning
1 ½-2 Tbsp low sodium Soy Sauce
1 tbsp regular or white wine vinegar
4 carrots, thinly sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 celery stalks, thinly chopped
1 cup whole unsalted dry roasted ( so no need to fry them )
½ of a white/yellow onion, chopped
1-2 tbsp sweet or Japanese soy sauce
1-2 tsp Oyster Sauce
1/2-1 tbsp hoisin sauce
1-2 tbsp Sweet Thai chili sauce
1-2 tbsp low sodium soy sauce
¼ tsp onion powder
¼ tsp garlic powder
¼ tsp ginger powder
¼ tsp white pepper
¼ tsp black pepper
1-2 tbsp water
2-3 green onion (Scallions), green part only, sliced for garnish
optional: 1-2 Small Red Chillies (dried), deseeded and thinly sliced; 3 Dried Shiitake Mushrooms, soaked in warm water and finely sliced
Preheat oven to 375 degrees.
Place the seasonings in a large ziploc bag. In a bowl add chicken, soy sauce and vinegar. Mix thoroughly. Drain and place into ziploc bag. Shake to coat. Take a baking sheet and spray with cooking spray. Place chicken on sheet and bake for 15-20 minutes until cooked through. Do not overcook. Remove from oven and place on plate to cool a little and set aside. Turn off oven.
Make the sauce and set aside.
Place a wok or large pan over high heat and add some of the vegetable oil. When the oil is hot, add the carrots and fry until most of them are soften 3-6 minutes. Remove to a plate. Add more oil if necessary and cook half of the red bell pepper, green bell pepper and celery until soften, 3-6 minutes. Remove to plate and add remaining peppers and celery. Remove to plate. Add oil and fry the onion for 2-4 minutes until fragrant. Remove to plate. Fry the cashews for 1-2 minutes and remove to plate. Add other vegetables, if using and fry til soften then remove. Lower heat for a few minutes
Slice chicken against the grain (short way instead of long way). Add to the plate of vegetables.
Turn the heat to medium-high and add all the ingredients to the pan. Add the sauce to the pan and stir well. Add scallions on top.
Serve with white rice