A healthier version of the classic Chinese take out with juicy white meat chicken, green peppers, onions, cashews and brown rice.
- 1 1/2 pounds boneless, skinless, chicken tenderloins chopped into 1 inch pieces
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 1 green pepper, chopped
- 2 garlic cloves pressed through a garlic press
- 6 green onions, sliced thinly- separate green from white part
- 2 tablepsoons seasoned rice vinegar
- 3 tablespoons hoisin sauce
- 1/2 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon sugar
- 1/4 cup water
- 3/4 cup raw cashews, toasted and roughly chopped
- In a medium bowl, toss chicken with cornstarch to coat. Season with salt and pepper.
- In a large nonstick skillet, heat 1 tablespoon of the oil on medium high heat and add half of the chicken. Stir occasionally, and cook until browned on all sides and cooked through the center, 3-5 minutes.
- Transfer cooked chicken to a plate, and repeat with the remaining chicken. Add more oil if pan is dry. Transfer second batch of cooked chicken to the plate.
- Add a small amount of oil into the pan again, and sauté green pepper until it begins to soften, about 4 minutes.
- Add white part the green onions, sauté for 1 minute.
- Add the garlic and sauté for 1 minute.
- Pour in rice vinegar and cook for 30 seconds.
- Mix together hoisin sauce, oyster sauce, sesame oil, sugar, and water in a small bowl and pour over peppers, onions and garlic.
- Add cooked chicken back into the pan and stir to coat.
- Stir in cashews and remaining green onions and simmer on medium heat for a few more minutes.
- Serve over white or brown rice.
Adapted from Martha Stewart Everyday Food
- Serving Size: 1 Serving
- Calories: 581
- Sugar: 7.2g
- Sodium: 674mg
- Fat: 31g
- Saturated Fat: 6g
- Unsaturated Fat: 21.7g
- Trans Fat: 0.2g
- Carbohydrates: 20g
- Fiber: 2.2g
- Protein: 55g
- Cholesterol: 152mg