I like this spicy, but my kids don't. If you can relate, consider making half the recipe with chili flakes and half without. Or, simply sprinkle chili flakes on the heat lovers' portions.
500 g boneless chicken breast
8 tsp canola oil
2 garlic cloves, chopped
1/2 cup chopped green onions
2 red sweet peppers, thinly sliced
3/4 cup roasted, salted cashews
2 tbsp cilantro, chopped (optional)
1 tbsp cornstarch
1 tbsp sherry, or cooking wine
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp granulated sugar
freshly ground black pepper
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp water
1/2 tsp hot-pepper flakes, (optional)
Using a chef's knife, slice each chicken breast in half, horizontally, then slice against the grain into 1/2 in. (1 cm) thick strips.
In a small bowl, whisk together sauce ingredients. Set aside.
In a wok or large frying pan, heat 4 tsp of the oil on high, add garlic and green onions, and stir-fry for 10 seconds. Add chicken with marinade, arranging in a layer to cover the bottom of the pan. Do not stir, just press down occasionally with spatula; after 1 to 2 minutes when the edges of the chicken turn white, turn over and begin to stir constantly until cooked through, about 3 minutes. Transfer to a plate and set aside.
In a clean wok or large frying pan, heat remaining oil on high, add pepper slices and stir-fry about 3 minutes or until tender. Add reserved chicken mixture and stir, mix in sauce, then add cashews. Stir another 30 seconds to warm the cashews. Garnish with coriander. Serve.
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