- Cook & Prep: 30 m
- Serving: 4
Prepare the Chicken
These are great served over fluffy white rice #ChineseStyle.
Stir together soy sauce, apple juice, and cornstarch in a medium-sized bowl until the cornstarch is dissolved.
Add the chicken and toss to coat. Let stand at room temperature for about 15 minutes.
Meanwhile, combine all sauce ingredients in a small bowl and mix.
Heat a wok or large skillet over high heat. Add vegetable oil and garlic and cook for about half a minute. Add marinated chicken cubs and stir-fry for about two minutes, until chicken is no longer pink on the outside (although not fully cooked).
Add the onions and peppers and stir-fry until fragrant, about two minutes.
Pour in your prepared sauce and stir to coat the chicken fully. Let cook for about four minutes over medium heat to thicken and allow the chicken to cook through fully. Season with salt and pepper, and then stir in the cashews and serve.
In this recipe, I substituted the ideal Chinese rice wine with apple juice. Although rice wine will definitely result in a more authentic version of the dish, I wanted to use ingredients that are simpler to get your hands on.
I personally had a hard time finding Chinese rice wine, so I didn’t want to put you all through that. I’m a tzadeikes, I know!
You can certainly use an equal quantity of Chinese rice wine in place of the apple juice, if you have it.