Recipes | Pepper and Cashew Chicken
Pepper and Cashew Chicken
This easy weeknight meal uses fresh Ontario Greenhouse vegetables to bring colour and nutritious taste to your plate! Ontario Greenhouse Peppers are in season year round, and are a delicious, sustainable addition to any meal.
This recipe comes from one of our wonderful brand ambassadors, Marcella Dilonardo. Find more of her work here!
Ingredients
Servings
- 2 Medium Boneless Skinless Chicken Breasts, Diced into Bite Sized Pieces
- As Needed Cornstarch, for dusting
- To Taste Salt & Pepper
- 3 Tablespoons Neutral Oil
- 3 Ontario Greenhouse Peppers (Red, Orange & Yellow), Diced into 1-Inch Pieces
- 1 Small Red Onion, Diced into 1-Inch Pieces
- 2 Cloves Garlic, Minced
- 2 Teaspoons Ginger, Minced
- 1/2 Cup Orange Juice
- 1/3 Cup Low Sodium Chicken Stock
- 3 Tablespoons Hoisin Sauce
- 3 Tablespoons Soy Sauce
- 3 Tablespoons Honey
- 2 Teaspoons Cornstarch
- 1/2 Cup Cashews
- Sliced Scallions, For Serving
- Sesame Seeds, To Garnish
- Steamed Rice, For Serving
Instructions
Step 1
Dust chicken with cornstarch, salt & pepper. Heat oil in a large skillet & pan fry chicken until golden. Remove chicken from the skillet & set aside.Step 2
To the same skillet add peppers, onion, garlic & ginger. Season with salt & pepper. Cook until vegetables soften, about 8 minutes.Step 3
As the veggies cook, prepare the sauce. Whisk together orange juice, chicken stock, hoisin sauce, soy sauce, honey & cornstarch.Step 4
Add chicken back to the skillet followed by the sauce & cashews. Toss until well coated, sauce thickens & chicken is cooked throughout.Step 5
Garnish with scallions & sesame seeds. Serve with steamed rice.
