One of simplest meals to make is a stir fry… I said it before and I’m sure I will say it again. The reasons are simple enough too; you can create any number of flavor combinations using the same basic ingredients. As a matter of fact, I previously posted a recipe for Garlic Chicken Stir Fry. Tonight, I used cashews, sliced garlic and oyster sauce to create another variation.

Garlic Cashew Chicken Stir Fry with Oyster Sauce

Ingredients:

• 1 chicken breast, cut into 3/4 inch cubes
• 1/2 onion, sliced radially
• 1 carrot, sliced
• 1 stalk celery, sliced
• 1 1/2 cups broccoli flowerets (approximately 1 small crown of broccoli), cut into bite size pieces
• 1/2 red pepper, sliced
• 3 garlic cloves, thinly sliced
• 1/3 cup of cashews (optional)
• 2 tbsp cornstarch, divided
• 1 tsp rice vinegar
• 1 tsp soy sauce
• 1/2 tsp grated ginger
• black pepper
• 3 tbsp oyster sauce
• 1/2 cup cold water
• 4 tbsp peanut oil
• sesame oil (optional)
• sesame seeds (optional)

Preparation:

In another small bowl, combine half the cornstarch, soy sauce, rice vinegar, ginger, and black pepper. Mix to create a slurry and marinate the chicken for 15 – 30 minutes. In a small bowl, combine half the cornstarch, oyster sauce and cold water. Mix well and set aside.

Heat a wok or large skillet over high/medium high heat. Add 3 tbsp of peanut oil and when shimmering, add the chicken after draining any excess slurry. Stir fry a few minutes until the chicken develops a slightly crispy coat and is no longer pink.

Remove from the pan, cover and set aside. Add the remaining peanut oil and when shimmering, add the onions, carrots, celery, and broccoli.  Stir fry a few minutes until the broccoli starts to turn a bright green. Add the red pepper and cashews, stir frying for another few minutes. Add the garlic last and stir fry for 30 seconds or until fragrant. Add the cornstarch/oyster sauce mix and stir to coat as it boils and thickens.  Serve with a drizzle of sesame oil and a sprinkling of sesame seeds alongside rice or over top noodles.

Note:

This recipe would also be great with either asparagus or green beans in place of the broccoli.

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