Bump up the flavor by serving this dish over rice cooked in chicken broth instead of water.
INGREDIENTS | SERVES 4
- 2 tablespoons peanut oil
- 1 large green pepper, seeded and cut into strips
- 1 stalk celery, finely diced
- 1 medium sweet onion, diced
- 8 boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ½ cup chicken broth
- ⅛ cup dry white wine
- 1 teaspoon honey or granulated sugar
- Toasted sesame oil to taste
- 1 cup unsalted roasted cashews
- 4 cups cooked rice
- OPTIONAL: 4 cups iceberg lettuce, torn into bite-sized pieces
Heat a wok or large nonstick pan over medium-high heat. Add the oil, green pepper, and celery; stir-fry 2 minutes. Push to the side. Add the onion; stir-fry for 3 minutes, or until transparent. Push to the side.
Add the chicken; stir-fry for 4 minutes, or until cooked through. Mix the green pepper, celery, and onion in with the chicken.
Add the soy sauce, cornstarch, broth, wine, and honey or sugar to a small bowl; mix well and strain out any lumps; pour into the stir-fried chicken mixture. Heat and stir until the sauce is thickened and clear.
Stir in the toasted sesame oil and cashews. Serve over the rice or a mixture of rice and lettuce, if desired.
Preparing Rice in a Pressure Cooker
To make a tad over 4 cups of long-grain or basmati rice, add 1 ½ cups of rice, 2 ½ cups of broth or water, and 1 tablespoon of butter or oil to a pressure cooker. Cook for 3 minutes on high pressure. Remove from the heat and allow the pressure to release naturally for 7 minutes. Quick-release any remaining pressure. Uncover and fluff with a fork.