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Skinny Spicy Cashew Chicken
Skinny Spicy Cashew Chicken
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Prep Time:
15 minutes
Total Time:
30 minutes
Healthier version of a restaurant-style dish, ready in just 30 minutes.
Ingredients:
  • 2 tablespoons bottled oyster sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon packed brown sugar
  • 2 teaspoons cornstarch
  • 1/3 cup water
  • 1 tablespoon canola oil
  • 2 medium red and/or green sweet peppers, cut into bite-size strips
  • 1 medium onion, sliced
  • 3 cups coarsely shredded bok choy or napa cabbage
  • 2 to 4 fresh red hot chile peppers, seeded and finely chopped
  • 1 clove garlic, minced
  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
  • 2 cups hot cooked brown rice
  • 1/4 cup lightly salted roasted cashews, coarsely chopped
Instructions:
  • Prepare the sauce by combining oyster sauce, soy sauce, brown sugar, and cornstarch in a small bowl. Mix well and add water. Set aside.
  • Heat oil in a large wok or skillet over medium-high heat. Stir-fry sweet peppers and onion for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for another 1-2 minutes until veggies are crisp-tender. Set aside the vegetable mixture.
  • In a hot wok, sizzle chicken until fully cooked. Set aside. Pour in and simmer sauce until thick. Add back veggies and warm through. Serve over rice, finishing with cashews.

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