*Ingredients
° 2 tablespoons of olive oil
° 1 teaspoon sesame oil
° 2 kilos of boneless, skinless chicken breasts or thighs
° 2 tablespoons cornstarch
° 1 pepper thinly sliced or reduce into pieces
° 1 ½ cup snow peas
° 2 teaspoons minced garlic
° 1 teaspoon ground ginger right into a paste
+ Sauce
° 1 ½ teaspoon rice vinegar
° ⅓ cup soy sauce
° three tablespoons of white cooking wine
° 1 tablespoon of honey
° 1 tablespoon cornstarch
° 1 tablespoon of olive oil
° 2 tablespoons brown sugar
*Instructions
FIRST STEP:
Cut chicken into bite-sized pieces
In a bowl blend the soy sauce and cornstarch
SECOND STEP:
Add the chicken to the bowl and coat well
In every other bowl, adding the cooking wine, rice wine vinegar, soy sauce, olive oil, honey, cornstarch and brown sugar.
Mix well
THIRD STEP:
In a skillet at the stove, upload sesame oil and olive oil over medium-high heat
Add the beef to the skillet and cook till the fowl is browned on all sides
FOURTH STEP:
Remove the fowl and set apart on a plate
In the skillet, upload the mushrooms, cashews, snow peas and bell pepper with the sauce and cook till tender
FIFTH STEP:
Add the minced garlic and ginger and blend well.
Sauté for 30 seconds more, then go back the fowl to the pan.
STEP SIX:
Stir to mix and sauté every other five minutes.
Serve with a aspect of white rice and garnish with chopped onions.
Enjoy!
