Sweet and Spicy Cashew Chicken



1/2 cup sodium-reduced chicken broth
3 tbsp oyster sauce
1 tbsp granulated sugar
1 tbsp cornstarch
1 tbsp white vinegar

2 2tbsp tbsp(25 mL) (25 mL) vegetable oil 1 lb boneless skinless chicken breasts , cut in chunks
1/4 tsp salt
1/4 tsp pepper
2 sweet red peppers , chopped
2 onions , chopped
1 tsp Thai chili paste
1/2 cup roasted unsalted cashews
3 green onions , chopped


1. Whisk together chicken broth, oyster sauce, sugar, cornstarch and vinegar; set aside.
2. In wok, heat half of the oil over medium-high heat; stir-fry chicken, salt and pepper until golden, about 4 minutes. Transfer to plate. Add remaining oil to wok; stir-fry red peppers, onions and chili paste for 3 minutes. Return chicken and any juices to wok; stir-fry until no longer pink inside, about 1 minute. Add cornstarch mixture; stir-fry for 1 minute. Add cashews and green onions; stir-fry for 1 minute.

Yield: 4 servings