Best Ever Chinese Chicken

Best Ever Chinese Chicken 1


For the stir fry:

  • 2 Tbsp. Olive oil
  • 1 tsp. Sesame oil
  • 2 lbs. Boneless skinless chicken thighs cut into bite-sized pieces
  • 2 Tbsp. Cornstarch
  • 1 Tbsp. Soy sauce
  • 1 Bell pepper thinly sliced
  • 1 ½ C. Snow peas
  • 4 oz. Sliced mushrooms
  • ½ C. Cashews
  • 1 tsp. Ginger paste
  • 2 tsp. Minced garlic

For the sauce:

  • ⅓ C. Soy sauce
  • 1 ½ tsp. Rice wine vinegar
  • 3 Tbsp. White cooking wine
  • 2 Tbsp. Brown sugar
  • 1 Tbsp. Honey
  • 1 Tbsp. Cornstarch
  • 1 Tbsp. Olive oil


  1. Add the chicken pieces to a mixing bowl with the cornstarch and 1 tbsp soy sauce, and toss to coat well.
  2. Put the ingredients for the sauce into a bowl, and whisk to combine completely.
  3. Place the olive oil and 1 tsp sesame oil in a skillet over medium high heat on the stove.
  4. Add the meat to the skillet, and saute until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside.
  5. Place the snow peas, bell pepper, mushrooms and cashews in the skillet, and sauce over medium heat until tender. Mix in the garlic and ginger paste, and saute another 30 seconds.
  6. Add the chicken back to the skillet, pour the sauce over everything, and mix to combine. Continue to saute for another 3-5 minutes.