Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) cornstarch (cornflour)
  • 1 tsp (5ml) rice vinegar
  • 1/2 tsp (2.5ml) sesame oil
  • Pinch of white pepper
  • 3 tbsp (45ml) soy sauce
  • 2 tbsp (30ml) hoisin sauce
  • 1 tbsp (15ml) oyster sauce (or vegetarian mushroom sauce)
  • 1 tbsp (15ml) rice vinegar
  • 1 tbsp (15ml) honey or maple syrup
  • 1 tsp (5ml) cornstarch (cornflour)
  • 1/4 cup (60ml) chicken broth or water
  • 1/4 tsp red pepper flakes (optional, for a little kick)
  • 2 tbsp (30ml) vegetable oil or peanut oil
  • 1 inch ginger, peeled and minced
  • 2 cloves garlic, minced
  • 1 red bell pepper, seeded and sliced
  • 1 green bell pepper, seeded and sliced
  • 1 cup (approximately 115g) broccoli florets
  • 1/2 cup (approximately 50g) sliced carrots
  • 1/2 cup (approximately 75g) roasted cashews
  • Sesame seeds (optional)
  • Sliced green onions (scallions) (optional)

Instructions:

  1. Marinate the Chicken: Combine the chicken with marinade ingredients in a bowl. Toss to coat and let it rest while you prepare the sauce and vegetables. (Minimum 10 minutes).
  2. Prepare the Sauce: Whisk together all sauce ingredients in a medium bowl until smooth. Set aside.
  3. Prep the Vegetables: Chop all vegetables according to the ingredient list. Have them ready to go near the stove.
  4. Stir-Fry the Chicken: Heat oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned (internal temperature of 165°F/74°C). Remove the chicken from the wok and set aside.
  5. Stir-Fry the Vegetables: Add the remaining oil to the wok. Add ginger and garlic and stir-fry until fragrant (about 30 seconds). Add the bell peppers, broccoli, and carrots and stir-fry until tender-crisp (about 3-5 minutes).
  6. Combine and Simmer: Return the cooked chicken to the wok. Pour the sauce over the chicken and vegetables. Stir-fry until the sauce thickens and coats everything evenly (about 1-2 minutes).
  7. Add Cashews: Stir in the roasted cashews.
  8. Serve: Serve immediately over rice or noodles. Garnish with sesame seeds and green onions, if desired.