Ingredients
Marinade/Sauce
2 Tablespoons Hoisin Sauce
2 Tablespoons Lite Soy Sauce
2 Tablespoons Rice Wine (A.K.A. Mirin)
2 Tablespoons Oyster Sauce
2 Tablespoons Water
2 Tablespoons sesame oil
¼ Cup light brown sugar, firmly packed
2 Tablespoons granulated sugar
2 Teaspoons cornstarch
¼ Teaspoon red chili paste, optional
Stir Fry
1 ½ Pounds boneless, skinless chicken breast, cut into strips
3 Cloves garlic, finely minced
2 Teaspoons fresh ginger root, finely minced
3 Green onions, both green and white parts, finely chopped
2 Celery stalks, finely minced
½ Large red bell pepper, finely minced
1 8oz Can water chestnuts
¼ Cup cashew nuts, finely minced
5-6 Tablespoons oil, for stir-frying
Directions
Mix all marinade/sauce ingredients in a medium sized mixing bowl. Slice your chicken into 1 inch wide strips; this will make it easier to stir-fry and later to dice. Place your chicken into marinade mixture and coat each piece well. Place chicken in refrigerator for 30mins.
Remove chicken from refrigerator, in a wok or heavy fry pan, place oil and heat on medium-high heat. Remove chicken from the sauce (shaking any additional sauce off the chicken & reserving the sauce for later use) put chicken into the hot oil and stir-fry, until chicken has a golden color (approximately 15mins). Remove chicken with a slotted spoon, set aside.
To the pan add garlic and ginger, moving them around constantly for approximately 10mins. To this add the vegetables and water chestnuts; cook until celery has softened a little (approx. 10-15mins).
On a cutting board, chop the cooled chicken into “pea sized” pieces, and add to the pan. Add the reserved sauce and stir-fry an additional 3 minutes. Remove from heat and serve with lettuce leaves, iceberg, Bibb lettuce or your favorite lettuce.
*Tip* Ginger root is one of those ingredients that you may not use every day, so cut it into 2 inch chunks (leaving peel on) and place them into a zip top bag and freeze. This way you will never be without ginger.
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