Preparation
Total Time
Serves
- 8pcs Maple Leaf Prime® Raised without Antibiotics Boneless Skinless Thighs, diced.
- 150g Raw cashew
- 1Green Bell pepper, diced.
- 1Red Bell pepper, diced.
- 1Medium Red Onion, diced.
- 3cloves Garlic, minced.
- 3Tbsp Vegetable oil
- 2Tbsp Soy sauce
- 3Tbsp Hoisin sauce
- 1Cup Chicken Stock
- ½Tsp Cornstarch
- 2Tbsp Rice wine vinegar
- 2Scallions, Chopped
- 2Tbsp water
- Salt, to taste
- Pepper, to taste
- In a wok heat 3 tablespoons of Oil. Add cashews and cook for 3-4 minutes. Keep stirring continuously for even browning.
- Using a slotted spoon, remove cashew from the wok draining excess oil. Keep the cashews aside.
- Add minced garlic to the wok and cook until the garlic is aromatic.
- Sprinkle the diced chicken with half the cornstarch and pepper well and add the coated chicken thighs to the hot wok and cook until golden brown. Using a slotted spoon, remove the chicken and keep it together
with the cashew. - Combine the soy sauce, hoisin sauce, wine vinegar and chicken stock in the wok and add the diced vegetables and sauté on high heat for 1 minute.
- Add the chicken and cashew and cook for another 1 minute. Mix the remaining cornstarch with water to make slurry and add to the cooking mixture.
- Cook for another 1 minute until the sauce has thickened and coats the chicken.
- Season and Garnish with chopped scallions and serve hot.
Use Chili flakes to increase the spice level of the recipe.
Other recipes you might enjoy
Don’t miss
