MY DAUGHTER BROUGHT HOME HER FRIENDS FROM CHINA. I WANTED TO MAKE SOMETHING THEY COULD RELATE TO SO I TRIED THIS RECIPE. IT WAS EASY TO ASSEMBLE AND MAKE. NOT ONLY DID THE FRIENDS FROM CHINA LOVE IT BUT MY FAMILY ALSO LOVED IT. I WILL BE MAKING IT AGAIN.
The whole Kitchen Crew fell in love with this dish. We loved the crunch of the cashews and the chunky, satisfying chicken. This one deserves a big gold star.
To Make this Recipe You’Il Need the following ingredients:
4boneless, skinless chicken breasts, cubed
1/2 Tbsp cornstarch
1 Tbsp soy sauce
3 Tbsp peanut oil
1green bell pepper, sliced
1/2 lbs snow peas, cut in half
1/4 tsp ground ginger
1/4 tsp cayenne pepper
6 Tbsp soy sauce
3 Tbsp white wine
1/2 Tbsp cider vinegar
3 Tbsp brown sugar
1 Tbsp cornstarch
1 Tbsp oil
How to Make Best-Ever Chinese Chicken
In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes.
Clean, cut and prepare all ingredients ahead of time, including sauce mixture.
In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes.
Remove chicken from pan and set aside on a plate.
Add sliced green pepper and mushrooms to the pan and stir-fry 2 minutes.
Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne.
Return chicken to pan with vegetables, add sauce and stir.
Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.
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