PORTIONS: 2
INGREDIENTS
8 oz. chicken breast cut in thin strips
1 tbsp. soy sauce
½ tbsp. cornstarch
3 tbsp. vegetable oil
1 small onion diced
¼ green pepper cut in Julianne
¼ red pepper cut in Julianne
¼ orange pepper cut in Julianne
½ cup oyster mushrooms cut in pieces
2 cups snow peas
1 tsp. minced ginger
1 minced garlic clove
1/3 cup cashews or peanuts
1 Szechuan hot dry pepper
SAUCE
2 tbsp. soy sauce
3 tbsp. white wine
½ tbsp. rice wine vinegar
1 tbsp. brown sugar
½ tbsp. cornstarch
METHOD
Weight and cut all ingredients necessary for the recipe.
Season the chicken with 1 tablespoon of soy sauce and ½ tablespoon cornstarch. Let it rest for ½ hour.
Make the sauce mixing the ingredients in a bowl.
In a wok or frying pan heat 1½ tablespoon of the oil and stir fry the chicken until golden brown and set aside.
Heat up the rest of the oil and sauté and stir fry the onions with the garlic and ginger for 1 minute.
Stir in the snow peas, mushroom, Szechuan hot pepper and stir fry for 2 minutes.
Add the peppers, peanuts and stir fry for 1 minute.
Add and mix well the sauce. Cook for a minute and serve.
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