Ingredients
2
tablespoons bottled oyster sauce
1
tablespoon reduced-sodium soy sauce
1
tablespoon packed brown sugar
2
teaspoons cornstarch
1/3
cup water
1
tablespoon canola oil
2
medium red and/or green sweet peppers, cut into bite-size strips
1
medium onion, sliced
3
cups coarsely shredded bok choy or napa cabbage
2
to 4 fresh red hot chile peppers, seeded and finely chopped
1
clove garlic, minced
12
ounces skinless, boneless chicken breast halves, cut into bite-size strips
2
cups hot cooked brown rice
1/4
cup lightly salted roasted cashews, coarsely chopped
Preparation
For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
In a large wok or very large nonstick skillet, heat oil over medium-high heat. Add sweet peppers and onion; stir-fry for 2 minutes. Add bok choy, chile peppers, and garlic; stir-fry for 1 to 2 minutes more or until peppers and onion are crisp-tender. Remove vegetable mixture from wok and set aside.
Add chicken to wok. Stir-fry for 3 to 4 minutes or until no longer pink. Push chicken to side of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetable mixture to wok. Cook and stir for 1 minute more or until heated through. Serve over rice and sprinkle with cashews.
