One of my all-time favorite go-to Chinese take out dishes, this recipe is as good as it gets.
You will need:
- 1 pound boneless, skinless chicken breasts, sliced to stir fry pieces
- 1 tsp sesame oil
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 teaspoon rice vinegar
- salt and pepper to taste
- 2 tablespoons vegetable oil
- Bushel of green onions, chopped – white part kept
- 1 yellow onion, chopped
- ~1 tsp Garlic powder
- Small tin of roasted cashews, halves and pieces (~ 1 ½ cups)
- 2 carrots, sliced thinly (or bag of pre-sliced thin carrots)
- 1 green bell pepper, chopped
- 5 button mushrooms, halved, then sliced
- 2 cups snow peas, tips removed
- 5 baby bok choy, leaves only
- 3 tablespoons Hoisin sauce
- 2 tablespoons catsup
- 1/2 cup chicken broth
- Soy sauce to taste
- 2 tablespoons water
- 1 teaspoon granulated sugar
In a Ziploc bag, toss the chicken with the cornstarch, soy sauce, sesame oil, rice vinegar, salt & pepper until the chicken is coated; set aside.
In a wok, heat the oil over medium heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Season chopped onions & white parts of the green onions with garlic powder; add to wok. Cook for 4 minutes. Add ½ of the cashews.
Add the remaining chopped vegetables; cook covered for 4 minutes. Add the pre-mixed sauce: catsup, hoisin sauce, sugar, chicken broth, and a few tablespoons of water; cook, covered for another 5 minutes, scraping the bottom of the wok often. Add remaining cashews
Remove from heat and stir in the remaining green onion tops. Serve with white rice.