Ingredients
- 8 oz chicken breast or tender, cut into bitable pieces
- 1/3 cup roasted cashew nuts
- 1/2 cup carrots, sliced
- 1 cup white mushroom, sliced
- 1/2 cup onion, slice
- 2 stems spring onion, chopped or shredded
- 3-4 dried chilies or 1 red hot Jalapeńo chili pepper, chopped
- 2 cloves garlic, chopped or minced
- 3 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1/2 teaspoon brown sugar
Make it step by step
- Heat a large skillet or sauté pan over high heat until a drop of water sizzles. Add vegetable oil and swirl.
- Add garlic, onion and chilies into the pan. Quickly move around with a spatula until fragrant.
- Place chicken in the pan. Stir fry until the chicken surface turns white (about 3 minutes).
- Add vegetables. Sauté for 2 minutes.
- Add fish sauce, oyster sauce and sugar. Spread out the sauce evenly.
- Turn off the heat. Stir in cashew nuts and green onion. Serve over rice.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Sharon Chen, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.