Ingredients
2 tablespoons reduced-sodium soy sauce, divided
1 tablespoon unseasoned rice vinegar
1 tablespoon oyster sauce
1 tablespoon dry sherry wine
2 teaspoons dark brown sugar
1 teaspoon sesame oil
1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
1 tablespoon cornstarch
1 tablespoon coconut, peanut or vegetable oil
2 large red or green bell peppers, stems and cores removed, cut into ½-inch pieces
¾ cup coarsely chopped onion
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh ginger
¼ to 1/3 cup roasted, unsalted whole cashews
Make It
Step 1
Combine 1 tablespoon soy sauce, vinegar, oyster sauce, sherry, sugar and sesame oil in small bowl. Set aside. Combine chicken, cornstarch and remaining tablespoon soy sauce in medium bowl.
Step 2
Heat coconut oil in large, nonstick skillet over medium-high heat. Add chicken; cook, stirring constantly, for 3 to 5 minutes or until browned. Remove from skillet.
Step 3
Add bell peppers and onion to skillet. Cook, stirring frequently, for 4 to 5 minutes or until onion is translucent. Add garlic and ginger; cook for 1 minute.
Step 4
Add chicken and reserved soy sauce mixture to skillet. Stir in cashews. Cook until heated through.
Step 5
Serve with steamed brown rice, if desired. Garnish with chopped green onions, if desired.
