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Chicken with Peppers and Cashews
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Pepper Cashew Chicken

Chicken with Peppers and Cashews is similar to Kung Pao Chicken. It isn’t the same as the properly made classic, but it still tastes great.
Prep Time30 mins
Cook Time5 mins
Course: Main Dish
Cuisine: Chinese
Keyword: Bell Peppers, Cashews, Chicken, Chili Paste, Sugar, Vinegar
Servings: 4 as one dish in a Chinese meal
Author: John Thompson

Ingredients

  • 1 large boneless Chicken Breast cut into large dice
  • ½ cup of Red Bell Pepper cut into small dice
  • ½ cup whole Cashews;
  • 1 tbsp. Rice Wine or Mirin or substitute dry sherry
  • 1 tsp. Sesame Oil
  • 2 tbsp. Ketchup
  • 1 tbsp. mild Chili Paste
  • 3 tbsp. Sugar
  • 3 tbsp. Vinegar

Instructions

  • Mix the chicken with the sesame oil and rice wine and set aside to marinate for thirty minutes.
  • Deep-fry the Chicken in a cup of oil until just beginning to brown but not cooked through.
  • Drain off all but one tablespoon of oil from your pan, add the Chili Paste and Ketchup and, when the aroma rises, add in the Bell Pepper.
  • Stir fry for thirty seconds or so, then add the Sugar and Vinegar.
  • When the sauce begins to bubble, add in the Chicken and stir-fry until it is cooked through and the sauce forms a glaze.
  • Add the Cashews, continue cooking until all is heated through and serve.