3 large boneless, skinless chicken breasts, cut into small pieces
1/2 teaspoon salt and pepper
2 Tablespoons cornstarch, divided
2 Tablespoons vegetable oil
1 green bell pepper, roughly chopped
1 onion, roughly chopped
3 garlic cloves, minced
1 Tablespoon ginger, chopped (I use ginger paste-find it in the fresh herb section)
1/3 cup chicken broth
2 Tablespoons oyster sauce
1 Tablespoon brown sugar
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1/2 cup unsalted cashews
2 scallions, chopped
1/2 teaspoon red pepper flakes
In a large bowl, toss the chicken pieces with 1 Tablespoon cornstarch and salt and pepper. Heat oil in a large skillet or wok. Add chicken, in batches and let brown. Remove cooked chicken to a plate and set aside.
In a small bowl, mix together chicken broth, oyster sauce, brown sugar, soy sauce, vinegar and 1 Tablespoon corn starch.
Reduce heat to medium and add the bell pepper, onion, garlic and ginger to pan. Cook for about 2 minutes. Add back the chicken and the chicken broth mixture.
Let thicken and add cashews, green onions and red pepper flakes.
Serve over steamed rice.
*If you can't find oyster sauce substitute Hoisin sauce
*For more crunch add water chestnuts
Recipe from Theres Always Pizza at TheresAlwaysPizza.com