Soy sauce, oyster sauce, and chili paste make a flavorful sauce for this chicken and vegetable meal. Poblano chile peppers give the dish a little heat.

Source: Midwest Living
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Ingredients

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Directions

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  • 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.

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For sauce:
  • In a small bowl, combine water, sugar, 2 tablespoons soy sauce, oyster sauce and chili paste. Set aside.

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  • 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.

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  • 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.

Nutrition Facts

524 calories; 24 g total fat; 4 g saturated fat; 5 g polyunsaturated fat; 14 g monounsaturated fat; 49 mg cholesterol; 1576 mg sodium. 544 mg potassium; 54 g carbohydrates; 3 g fiber; 11 g sugar; 30 g protein; 437 IU vitamin a; 12 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 10 mg niacin equivalents; 1 mg vitamin b6; 97 mcg folate; 0 mcg vitamin b12; 71 mg calcium; 5 mg iron;

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