1. Heat Peanut and Sesame Oil in Wok over med-high heat. 2. Fry Chicken until outsides are cooked, ie, all pink is no longer seen, about 1-2 minutes. 3. Add Onions and Carrots and cook until slightly softened, about 2 minutes. 4. Add Red Bell Peppers, Mushrooms, and Garlic and cook for 1 minute. 5. Add Cashew Nuts and cook for 1 minute, taking care not to burn the nuts. 6. 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. Serve with steamed white rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
