Ginger Chicken with Sweet Red Peppers and Cashews
|Boneless skinless chicken breasts||1 Pound|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sake/Dry sherry||1⁄4 Cup (4 tbs)|
|Peanut oil||1 Tablespoon|
|Ginger root||1 1⁄2 Inch, peeled and chopped (1 piece)|
|Green onions||4 , sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Hoisin sauce||1 Tablespoon|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Red peppers||2 , cut into thin slices|
|Green peppers||2 , cut into thin slices|
|Toasted cashew nuts||1⁄2 Cup (8 tbs)|
1. With a sharp knife, slice chicken on the diagonal into thin slices. In a bowl, combine soy sauce and sake; marinate chicken in mixture for 1 hour.
2. In a wok heat oil. Add ginger root, green onions and garlic; stir-fry 2 minutes.
3. Drain chicken, reserving marinade; add chicken to wok and stir-fry 2 minutes, or until no longer pink. Stir in reserved marinade, water, hoisin sauce, salt and pepper. Add red and green peppers. Cook 2 minutes longer.
4. Add cashew nuts. Toss and serve immediately.