Ingredients
-
1
-
1
-
1
-
1/2
-
1
-
1
-
4
-
3
-
1/2
-
1/4
-
-
-
-
-
Directions
Steps
|
1
Done
|
Heat Peanut and Sesame Oil in Wok Over Med-High Heat. |
|
2
Done
|
Fry Chicken Until Outsides Are Cooked, Ie, All Pink Is No Longer Seen, About 1-2 Minutes. |
|
3
Done
|
Add Onions and Carrots and Cook Until Slightly Softened, About 2 Minutes. |
|
4
Done
|
Add Red Bell Peppers, Mushrooms, and Garlic and Cook For 1 Minute. |
|
5
Done
|
Add Cashew Nuts and Cook For 1 Minute, Taking Care not to Burn the Nuts. |
|
6
Done
|
Add Sauce: Soy Sauce, Shaoxing Rice Wine, Oyster Sauce, Dry Mustard, Sugar, Chili Oil, and Cornstarch; Bring Sauce to Boil (to Activate Cornstarch) and Remove from Heat. |
|
7
Done
|
Serve With Steamed White Rice. |
