I’ll admit, while this was cooking I wasn’t too happy. The aroma wasn’t one that I enjoyed, so I was really worried the flavor was going to be awful. I pressed on though and boy I am so glad that I did! It was absolutely delicious! I found this recipe in Midwest Living magazine. I used a sesame chili oil as I didn’t have chili paste, that added a really nice kick!
Adapted from Midwest Living Magazine
by Max Archer
12 ounces skinless, boneless chicken breast halves
1 tablespoon soy sauce
Dash ground white pepper
3 tablespoons water
2 tablespoons organic granulated sugar or sugar
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 teaspoons to 2 tablespoons red chili paste
2 tablespoons canola oil or cooking oil
1 small red onion, halved lengthwise and thinly sliced
6 green onions, bias-sliced into 2-inch pieces
4 cloves garlic, minced
1 8-ounce can sliced water chestnuts, drained
1 to 2 large dried poblano or ancho chile peppers, broken into large pieces and seeds discarded or 1/2 to 1 teaspoon crushed red pepper, optional
1 cup lightly salted roasted cashews
2 cups hot cooked jasmine, basmati or white rice
1. Cut chicken into 1/2-inch pieces. Places chicken in a medium bowl. Add 1 tablespoon soy sauce and white pepper; toss gently to coat. Set aside.
2. For sauce: In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add red onion, green onions and garlic to wok; cook and stir for 2 minutes or until just tender. Remove vegetables from wok.
4. Add chicken to wok; cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until bubbly. Return cooked vegetables to wok. Add water chestnuts and dried chile peppers, if you like. Cook and stir about 1 minute more or until heated through. Remove large pieces of chili pepper, if using. Stir in cashews. Serve with rice. Serves 4.