Thursday, November 19, 2015

Best Ever Chinese Chicken

This was a HUGE favorite of my family! I made a double batch and there wasn't much left. I think that the hubs got to take some for leftovers, but the rest of us had to find something different = which NONE of us were happy about! Don't forget to make sure that you have all your ingredients chopped and ready to roll as this is a stir fry and it cooks very quickly! Yummy!

Best Ever Chinese Chicken
(Recipe found at

4 boneless, skinless chicken breasts, cubed
1/2 tablespoon cornstarch
1 tablespoon soy sauce
3 tablespoon peanut oil
1 green bell pepper, sliced
4 mushrooms, sliced
1/2 pound snow peas, cut in half
1/2 cup cashews
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper

6 tablespoon soy sauce
3 tablespoon white wine
1/2 tablespoon cider vinegar
3 tablespoon brown sugar
1 tablespoon cornstarch
1 tablespoon oil

In a large bowl combine chicken with cornstarch and soy sauce, stir well and let sit at least 5 minutes. Clean, cut and prepare all ingredients ahead of time, including sauce mixture. In a large frying pan or wok over medium-high heat, heat oil, add chicken and quickly stir-fry until done, 2-3 minutes. Remove chicken from pan and set aside on a plate. Add sliced green pepper and mushrooms to pan and stir-fry 2 minutes. Add pea pods and nuts, stir fry 2 more minutes and add ginger and cayenne. Return chicken to pan with vegetables, add sauce and stir. Cover skillet and cook 5 minutes over medium heat. Serve over boiled white rice.

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