Healthified Spicy Cashew Chicken

 

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

• 1 For sauce: In a small bowl, stir together oyster sauce, soy sauce, brown sugar, and cornstarch. Stir in the water. Set aside.
• 2 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.
• 3 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.