 Summary
You can adjust the veggies and spiciness to your personal preference and you can substitute firm tofu for chicken. Serve over jasmine rice. Adjust the amount of chili garlic paste for spiciness.
Cookware used in Recipe
 Wok w/Cover View
 12 inch Saute Skillet View
 Paella/Jumbo Skillet with Cover 14 inch View
 12 inch Large Skillet with Cover View
 10 inch Freedom Skillet with Cover View
 10 inch Liquid Core Electric Skillet View
Prep Time
15 Minutes
Servings
2 - 4
Ingredients:
1 tablespoon peanut, grapeseed or olive oil
1 large yellow onion, chopped
1 large yellow bell pepper, chopped
3 tablespoons ketchup
2 tablespoons oyster sauce
1 tablespoon soy sauce
⅓ cup chicken broth
1 teaspoon white sugar
1 teaspoon Thai garlic chile paste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
1 zucchini, chopped
1 yellow squash, chopped
6 ounces broccoli, chopped
8 ounces fresh mushrooms, quartered
½ cup unsalted cashew nuts Directions:
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving. |
