Chicken And Cashew Stirfry

1. 1

   Heat a wok until hot, add the cashews and dry-fry over low to medium-heat for 1-2 minutes until golden brown. Remove and set aside.

2. 2

   Cut the red bell pepper in half and remove the seeds. Slice into thin strips. Skin the chicken fillet and cut into thin finger-length strips.

3. 3

   Heat the wok again until hot, add the oil, and swirl it around. Add the garlic and let it sizzle in the oil for a few seconds. Add the bell pepper and chicken and stir-fry for 2 minutes.

4. 4

   Add the rice wine or sherry and hoisin sauce. Continue to stir-fry until the chicken is tender and all the ingredients are evenly glazed.

5. 5

   Stir in the sesame oil, toasted cashews and scallions. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.