Prep Time: 20 Min
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces – 1/2 cup cashews, roughly chopped – 2 tbsp vegetable oil – 1 red bell pepper, chopped – 1 green bell pepper, chopped – 1 onion, chopped
Cook Time: 30 Min
– 4 cloves garlic, minced – 1 inch ginger, minced – 2 tbsp soy sauce – 1 tbsp oyster sauce – 1 tsp sugar – Salt and pepper, to taste
Season chicken pieces with salt and pepper.
In a wok or large skillet, heat vegetable oil over medium-high heat.
Add chicken pieces and stir-fry until browned and cooked through, about 5-7 minutes.
Remove chicken from wok and set aside.
In the same wok, add more oil if needed and sauté the bell peppers, onion, garlic, and ginger until vegetables are tender.
In a small bowl, mix together soy sauce, oyster sauce, and sugar.
Add the sauce to the wok and bring to a boil.
Return chicken to the wok and stir-fry until everything is evenly coated with the sauce.
Add in the cashews and stir-fry for another minute.
Serve hot with rice. Enjoy!