Our Japones Chiles are perfect for adding clean, sharp heat to this simple stir-fry. Leaving the chiles whole allows their heat to infuse throughout the dish, while also making them easy to eat around.
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients
Makes 4 servings
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1/4 Cup Peanut Oil
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2 Chicken Breasts, cut into bite-sized pieces
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4 Cloves Garlic, minced
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1 1-Inch Piece Ginger, grated
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1 Carrot, chopped
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1/4 Head Bok Choy, chopped
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1/4 Onion, chopped
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1/4 Cup Oyster Sauce
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2 Tablespoons Soy Sauce
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1/2 Cup Unsalted Roasted Cashews
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3 Cups Thai Jasmine Rice, steamed
Directions
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Heat wok or large skillet over high heat until very hot. Add peanut oil, followed by chicken. Cook chicken, stirring constantly, until golden.
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Add chiles, garlic, ginger and vegetables, and cook, stirring constantly, until onions are translucent.
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Add oyster sauce, soy sauce and cashews. Toss to combine and heat through.
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Serve over jasmine rice.