This is one of two recipes that I somehow did not get onto my Blog. It was chosen by Candi and is a real winner. I have made it a couple of times,varying the veggies a bit and it is always a hit. I wasn't able to find Fish Sauce in my local market, so I had a good reason to visit a large, Asian Market that is nearby. I had fun wandering around there and picked up a small Chinese Eggplant to add to the Sir-fry.
Cashew Chicken Stir-Fry
2 to 3 cloves of garlic, minced
1 yellow onion, finely diced
4 boneless chicken breasts, cut into bite-size cubes or strips
2 Tbsp. fish sauce
3 Tbsp. oyster sauce
1 tsp. sugar
1 large red bell pepper, diced
1 yellow squash, diced
1 zucchini, diced
8 oz. jelly, oyster or shitake mushrooms, sliced
red-eye chili pepper to taste,seeded and finely chopped
1/3 cup chicken broth
1 tsp. corn starch(optional)
1/2 cup unsalted cashews
Heat 2 to 3 Tbsp. of vegetable oil in a large skillet. Add garlic and onions and stir-fry until browned. Sear chicken on both sides for about three minutes(I use the sides of the skillet).(The chicken should be almost fully cooked at this point, if need to, cook for longer). Add fish sauce, oyster sauce and sugar and mix for another minute. Add vegetables and stir-fry for a minute or two. Add the chicken broth, cover and simmer for three to four minutes until vegetables are tender and chicken is fully cooked.
If you wish to thicken the sauce, use a slotted spoon to transfer the chicken and vegetables to a plate, and add cornstarch to the sauce whisking for a minute or two until sauce is thickened. Transfer the chicken and vegetables back to the skillet to keep warm.
Serve the stir-fry over your favorite rice (I make white rice) and top with cashews.