A make-your-own-take-out competition WINNER.
From The Pioneer Woman, with very slight adjustments of my own.
- Prep Time: 20m
- Cook Time: 10m
- Total Time: 30m
- Serves: 8
- 1/2 c low sodium soy sauce (important - regular too salty)
- 3 cups cooked white rice, for serving
- 2 whole green onions, thinly sliced
- 1 c unsalted cashews
- 1 can drained water chestnuts, coarsely chopped
- 2 tbsp. cornstarch
- 1/4 c sherry
- 1 whole green pepper, chopped
- 1 tbsp. grated fresh ginger
- 1 tbsp. grated garlic
- 1 tsp. Kosher salt, to taste
- 6 whole boneless skinless chicken breasts, 1/4" slices
- 3 tbsp. vegetable oil
- 1/2 tsp. toasted sesame oil
- 2 tbsp. oyster sauce
- 1 tbsp. packed brown sugar
- 1 tbsp. rice vinegar
- 1 tbsp. or more of toasted sesame seeds
- In a bowl, mix together the soy sauce, vinegar, brown sugar, oyster sauce and sesame oil. Set aside.
- Heat the vegetable oil in a large skillet over high heat and add the chicken in a single layer. Sprinkle with a SMALL amount of salt, then leave it alone for a few minutes to give the chicken a chance to brown. When the chicken is golden on one side, flip it to brown the other side.
- Lower the heat to med-low, then add garlic and ginger, stir to combine. Stir in bell pepper, cook 2-3 minutes.
- Pour in sherry and scrape the bottom of the pan to release all the flavorful bits. Pour in the sauce mixture, then mix the cornstarch with 1/4 cup of cold water to make a slurry, then mix that in. Stir sauce 1-2 minutes to thicken.
- Add water chestnuts and cashews, stir to coat everything with the sauce. Add a splash of chicken broth if your sauce is too thick.
- Serve with white rice, garnish with sliced green onions and toasted sesame seeds.