¾ cup Stubb’s Pork Marinade
¼ cup soy sauce (light)
1 tablespoon fresh ginger, minced
1 tablespoon shallots, minced
½ tablespoon cornstarch
2 to 2 ½ lbs. boneless, skinless chicken breast, cut into bit size pieces
2 bell peppers (red, yellow, or green), cut into small strips
½ cup cashews (more if desired)
1 tablespoon Chinese five spice
3 tablespoons vegetable oil
1 ½ tablespoon sesame oil
Flour for dusting
In a small bowl, combine the marinade, soy sauce, ginger, shallots and cornstarch. Set aside.
In a medium bowl, coat the chicken with Chinese five spice and flour until all pieces are coated.
Heat wok (or large skillet) over medium high heat and add vegetable oil. Let the oil heat until very hot. Add chicken pieces and stir fry until no longer pink (4-5 minutes). Add sesame oil, vegetables and cook until the vegetables are crisp-tender (5-8 minutes). Add the sauce mixture and stir to coat all pieces. Cook an additional 5 minutes or until sauce thickens. Stir in the cashews and serve with cooked jasmine rice.
NOTE: This recipe works equally well with pork, beef, or shellfish.