chinese food is great, but if you have an allergy to sesame, it becomes a death trap. unfortunately, my husband has a sesame allergy, so a lot of asian food has been out of the question for us. i’ve been left with no choice but to learn how to make it myself!
the great thing about this recipe (other than not killing my husband) is that it’s just as tasty as regular take out, but it’s not; it’s a lot cheaper and arguably healthier. it’s also pretty easy to make and can be adjusted for spiciness.
honestly, what’s not to like? go make it now!
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servings
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Ingredients
- 3 lbs boneless skinless chicken thighs
- 2 green bell pepper
- 1 yellow onion
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/4 cup oyster sauce
- 2-4 tbsp chili garlic sauce
- 1 tsp minced ginger
- 1 tbsp corn starch
- 1 tbsp water
- 1/2 cup cashews
Ingredients
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Instructions
- dice chicken thighs into small chunks and brown in a wok. season with salt and pepper while it browns. dice the onion and green pepper into similarly sized chunks while chicken cooks.
- once chicken begins to brown, add in your diced onion and green pepper.
- combine soy sauce, brown sugar, oyster sauce, chili garlic sauce, and minced ginger. when chicken is nearly done and onion and green pepper have just started to soften, add in sauce and reduce heat to low.
- roughly chop cashews. combine corn starch and water to make a slurry. add them both to the wok and stir to combine. continue to simmer on low until sauce thickens and becomes glaze-like and cashews soften slightly. serve with rice or noodles.
