This is a really quick recipe when you don't have a lot of time for supper. You can add whatever veggies you like in this recipe. I usually add bell peppers and onions, but you could always add broccoli, carrots, or zucchini. Recipe adapted from here.
3 boneless, skinless chicken breasts, cut into chunks
1 tsp of black pepper
3 tbsp of corn starch
3 tbsp of oyster sauce
1/2 cup of cashews, roasted
1 large onion, cut into chunks
1 red and green bell pepper, cut into chunks
1/2 cup of chicken stock
3 cloves of garlic, minced
1 tbsp of sriracha sauce
1 tsp of rice vinegar
cooked rice or ramen noodles
Step 1: Place all the chicken into a large bowl. In a separate bowl, mix together the cornstarch and black pepper. Add to the chicken and mix altogether. Set aside for at least 15 minutes. In a small bowl, mix together the chicken stock, oyster sauce, sriracha sauce, and rice vinegar. Set aside.
Step 2: In a large frying pan over medium heat, add 2 tbsp of olive oil. Add the chicken and cook, turning as needed. Remove to a plate.
Step 3: In the same frying pan, add 2 tbsp of olive oil. Add the onion and season with a pinch of salt and pepper. After a few minutes add the minced garlic and bell peppers. Saute for a few minutes, then add the chicken and cashews. Now add the liquid mixture and let cook for 3 minutes or so.
Serve with rice or ramen noodles.