CHINESE CASHEW CHICKEN
Recipe video above. The soft, creamy crunch of cashews is a perfect addition to this saucy chicken stir fry! Truly stacks up to your favourite take out - read the glowing reviews! If using breast, consider tenderising it the Chinese way ("Velveting Chicken")
Provided by Nagi
Categories Mains
Time 21m
Number Of Ingredients 13
Steps:
- Sauce: Mix cornflour and soy sauce until there's no lumps. Then add remaining Sauce ingredients and mix.
- Marinate: Transfer 2 tbsp Sauce to chicken, mix to coat. Set aside for 10 minutes+.
- Cook: Heat oil over high heat in a wok or heavy based skillet. Add the garlic and onion, cook for 1 minute.
- Add chicken and cook for 2 minutes. Add capsicum and cook for 1 minute.
- Add Sauce and water. Bring to simmer and cook, stirring, for 1 minute or until Sauce thickens.
- Stir through cashews, remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice!
Nutrition Facts : Calories 559 kcal, Carbohydrate 21 g, Protein 26 g, Fat 41 g, SaturatedFat 9 g, Cholesterol 122 mg, Sodium 1324 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
CASHEW CHICKEN
Tender pieces of chicken breast are stir-fried with crunchy, sweet cashew nuts in this classic Chinese dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Put the chicken in a bowl with the egg white, sesame oil, cornflour and 1 tsp salt, and mix well. Chill for 20 mins.
- If you are using oil for velveting the chicken, heat a wok until very hot and then add the oil. When it is very hot, remove the wok from the heat and immediately add the chicken, stirring vigorously to prevent it sticking. After about 2 mins, when the chicken turns white, quickly drain it and all of the oil into a stainless steel colander set over a bowl. Discard the oil. If you are using water instead of oil, do exactly the same but bring the water to the boil in a saucepan before adding the chicken. It will take about 4 mins for the chicken to turn white in the water.
- If you have used a wok, wipe it clean. Heat it until it is very hot, then add the 2 tsp of groundnut oil. Add the cashew nuts and stir-fry for 1 min. Add the rice wine or dry Sherry and soy sauce. Return the chicken to the wok and stir-fry for 2 mins. Scatter over the spring onions and serve immediately.
Nutrition Facts : Calories 302 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 33 grams protein, Sodium 2.2 milligram of sodium
ASIAN-STYLE CHICKEN & CASHEW CAKES
These chicken and cashew cakes look impressive-but they're as easy to make as meatballs. Serve with an Asian-style sauce and prepare to accept compliments.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 15 servings.
Number Of Ingredients 15
Steps:
- Combine chicken, onions, cream cheese, 1/3 cup nuts, herbs and zest. Roll into 15 balls; flatten to 1/4-inch thickness. Dip in flour, turning to coat both sides of each. Shake off excess flour.
- Heat oil in large deep skillet on medium-high heat. Add half the chicken cakes; cook 3 to 4 min. on each side or until done (165ºF) and golden brown on both sides. Drain on paper towels. Repeat with remaining chicken cakes; cover to keep warm.
- Mix next 6 ingredients and remaining nuts in saucepan; cook 3 to 5 min. or until sugar is dissolved and sauce is slightly thickened, stirring frequently.
- Place chicken cakes on basil leaves. Serve with sauce.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 130 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 4 g, Protein 8 g
ASIAN CHICKEN WITH CASHEWS
Table for four? The special tonight is garlic and ginger chicken with scallions and red bell pepper, courtesy of your microwave.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 20m
Number Of Ingredients 10
Steps:
- In a 2 1/2-quart microwave-safe dish with a lid, stir together soy sauce, lime juice, and cornstarch; season with pepper. Add bell pepper, scallions, garlic, ginger, and chicken; toss to coat.
- Cover, and microwave on high 8 to 10 minutes, turning chicken over halfway through. Thinly slice chicken crosswise. Transfer to serving plates, and top with vegetables and juices. Scatter with cashews, and serve with lime wedges, if desired.
Nutrition Facts : Calories 282 g, Fat 8 g, Fiber 1 g, Protein 43 g
CHINESE CASHEW CHICKEN
Cashew chicken is one of the most popular Chinese chicken dishes around. This is a VERY easy recipe to make, as are all stir fry recipes.
Provided by Karen Ciancio
Categories Main Course
Time 30m
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients for the sauce and set it aside. In a bowl, combine the next 3 ingredients, Add the chicken and toss.
- Heat a frying pan to high heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Fry and stir until chicken is opaque, about 1 minute. Add peppers and carrots. Stir 2 - 3 minutes. Add snow peas and the sauce. Cook until it comes to a boil. Add the cashews and serve.
Nutrition Facts : Calories 530 kcal, Carbohydrate 36 g, Protein 34 g, Fat 29 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 72 mg, Sodium 1404 mg, Fiber 4 g, Sugar 18 g, ServingSize 1 serving
CHINESE CASHEW CHICKEN STIR FRY
Chinese chicken with a sauce and cashews.
Provided by monsterfoodies
Number Of Ingredients 13
Steps:
- In a medium bowl combine brown sugar, vinegar, oyster sauce, sesame oil, and ¼ cup soy sauce.
- Heat vegetable oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add to the skillet and cook while stir-frying for 5-7 minutes or until cooked through. Add garlic and dry sherry. Add the sauce mixture and bring to a boil. In a small bowl mix together cornstarch and ¼ cup soy sauce. Stir into the boiling sauce in the skillet. Add cashews and ¼ cup water. Cook for an additional minute.
- Top with green onions for serving.
CASHEW CHICKEN (腰果鸡丁)
Learn how to make restaurant-style cashew chicken with super juicy and tender meat, a rich, thick, gingery, garlicky sauce, crispy peppers, and cashews. {Gluten-free adaptable}
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 19
Steps:
- Combine chicken, Shaoxing wine, salt, and cornstarch in a medium-sized bowl. Mix well so the chicken is evenly coated with a thin slurry.
- Mix all the sauce ingredients in a small bowl.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken with minimal overlapping. Let cook until the bottom side is light golden, 1 minute or so. Turn to the other side and cook until light golden. Stir a few times until all surfaces turn white. Transfer the chicken to a big plate.
- Add the remaining 1 tablespoon oil, garlic, ginger, and green onion. Stir a few times to release the fragrance.
- Add the peppers. Stir and cook until the peppers just turn tender, 1 to 2 minutes.
- Stir the sauce again to dissolve the cornstarch completely. Pour into the pan. Quickly stir a few times until the sauce thickens. Return the chicken to the skillet and mix again.
- Add the cashews, quickly give it a stir and immediately transfer everything to a plate.
- Serve hot over steamed rice as a main dish.
Nutrition Facts : ServingSize 4 g, Calories 335 kcal, Carbohydrate 16.2 g, Protein 28.6 g, Fat 18.7 g, SaturatedFat 3.5 g, Cholesterol 65 mg, Sodium 598 mg, Fiber 1.4 g, Sugar 5.7 g
THAI CASHEW CASHEW CHICKEN STIR FRY RECIPE
Quick and easy Thai Cashew Chicken Stir Fry recipe made with chicken breast, roasted cashew nuts, vegetables and loaded with a delicious sauce. Packed with authentic Thai-style spicy, sweet, salty, umami flavour. Ready in 30 minutes! Faster, tastier, and healthier than ordering from takeaways!
Provided by Khin
Categories Main Course
Number Of Ingredients 20
Steps:
- First, add all the sauce ingredients to a small bowl. Mix it well and set it aside. Cut the chicken into small dices, gather, and prepare all the ingredients.
- Next, marinate the chicken pieces with soy sauce, baking soda, corn starch, and sugar. Set aside for at least 15 minutes. If you have more time, you can leave for an hour.
- Heat the wok into low medium heat, drizzle 1 teaspoon of oil and saute the cashew nuts for 2-3 minutes until crispy golden brown. Then remove wok and set it aside.
- Drizzle a bit of oil in the wok and bring the heat over medium-high heat. Add the marinated chicken pieces and stir fry for 2-3 minutes until the chicken is cooked through. Remove the pan and set it aside.
- In the remaining pan, add more oil if needed and bring it to medium-high heat. Add onions and stir fry for few seconds, and follow with the dried chillies. Next add the garlic, red peppers and mushrooms.
- Place the cooked chicken back in the wok and pour the sauce mixture in. Toss well to combine everything evenly.
- Once the sauce become thick and glossy, turn off the heat, sprinkle cashew nuts and spring onions. Combine well with other ingredients. Serve immediately while hot with a bowl of plain rice or noodles.
Nutrition Facts : Calories 578 kcal, Carbohydrate 35 g, Protein 55 g, Fat 25 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 128 mg, Sodium 2444 mg, Fiber 4 g, Sugar 16 g, UnsaturatedFat 17 g, ServingSize 1 serving
ASIAN BROCCOLI CHICKEN WITH CASHEWS
Keep the family home with this Asian-inspired chicken and broccoli restaurant favorite. (And keep them guessing about the surprise ingredient.)
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 4 servings, 1-1/4 cups each.
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add chicken and garlic; cook 6 to 8 min. or until chicken is done, stirring occasionally. Remove chicken from skillet; cover to keep warm.
- Add broccoli and water to skillet; cover. Cook 3 to 4 min. or until broccoli is crisp-tender, stirring occasionally.
- Stir in chicken and all remaining ingredients except nuts; cook 2 min. or until heated through, stirring occasionally. Top with nuts.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
CHINESE CASHEW CHICKEN
With this easy recipe for Chinese cashew chicken, you can avoid paying for takeout ever again, and you'll know exactly what's in your food.
Provided by Melissa Belanger
Categories Main Course
Time 30m
Yield 4
Number Of Ingredients 16
Steps:
- In a medium bowl, whisk together the sauce ingredients. Set aside.
- Heat oil over medium-high heat in a large skillet or wok. Add chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer chicken to a plate and tent with foil to keep warm.
- Add broccoli and bell pepper to skillet. Sauté until tender, stirring frequently, about 5 minutes.
- Add remaining ingredients to pan with sauce and chicken. Cook until heated through and sauce has thickened, about 5 minutes.
Nutrition Facts : Calories 0 calories, Sugar 0 g, Sodium 0 mg, Fat 0 g, SaturatedFat 0 g, UnsaturatedFat 0 g, TransFat 0 g, Carbohydrate 0 g, Fiber 0 g, Protein 0 g, Cholesterol 0 mg
CHINESE CHICKEN AND CASHEW NOODLES
I absolutely love Chinese food and a takeaway, but it isn't always the healthiest or cheapest option for dinner. Chinese food at home can be a super cheap and super fulfilling experience and this noodle dish is no exception.
Provided by ELFoodieLife
Time 25m
Yield Serves 2
Number Of Ingredients 21
Steps:
- Heat your wok over a medium heat and toast your cashews then remove and set to one side.
- Add some oil to the pan and cook the chicken.
- Remove the chicken when browned and then add the broccoli florets to cook. After 5 minutes add the pepper.
- Cook the noodles to the packets instructions.
- Combine your sauce ingredients in a small bowl.
- Add the chicken back to the pan with the cashews and garlic and ginger. Cook for 1 minute.
- Once the noodles are cooked, drain them and add them to the wok. Then pour your sauce over the woks contents and allow to heat. The sauce will coat all of the ingredients with a lovely shine. Continue to cook for a couple of minutes to ensure everything is cooked through.
"RESTAURANT STYLE" CHINESE CASHEW CHICKEN
I have had Cashew Chicken all over!...This recipe has the most authentic flavors I have ever tried. My favorite dish, before this recipe, I found on the Hawaiian Islands, in Maui. You will love this one! Better than Hawaii's.
Provided by AZ Food Critic
Categories Meat
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- Cube chicken into bite size pieces and place in a medium size mixing bowl.
- Add the salt, rice cooking wine, ginger and cornstarch to the chicken cubes, using a fork to mix it in and adding the cornstarch last, mix again. Cover and marinate the chicken for 1 hour in the refrigerator.
- Prepare the sauce ingredients while the chicken is marinating. In a small size mixing bowl, mix together the sauce ingredients and set aside.
- Finely mince the garlic. Wash and slice the green onions on the diagonal into 1-inch pieces, chop the broccoli, slice the celery, carrots, onions and drain the sliced water chestnuts.
- Roast the cashews in a heavy skillet over medium heat, shaking the pan continuously so that the nuts do not burn. Roast for about 5 minutes, or until the cashews are lightly browned. Remove from the pan and let cool completely.
- Heat the wok or large size skillet over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the garlic. Stir-fry until aromatic (about 30 seconds). Add the coated chicken cubes. Stir-fry until they change color (about 5 to 7 minutes) and are cooked through. Remove from the wok or frying pan, keep warm.
- Add 2 tablespoons oil to the same wok or skillet. When the oil is hot, add the stir-frying vegetables. Stir-fry until crunchy-tender (about 5 to 6 minutes), then push up to the sides of the pan. Add the sauce and the chicken. Heat everything through and then fold all together to completely coat with sauce. Serve the chicken and vegetables over prepared rice (Jasmine rice is the best) and the roasted cashews on top as a tasty garnish.
- Makes 4 servings.
CHICKEN WITH CASHEWS
My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.-Rick Shaw, Gainesville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the first six ingredients; set aside., In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired.
Nutrition Facts : Calories 527 calories, Fat 31g fat (6g saturated fat), Cholesterol 84mg cholesterol, Sodium 1590mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 41g protein.
CHICKEN WITH CASHEWS
A Chinese type of Chicken with Cashews recipe. I added less peanut oil when I was stir-frying as I thought six tablespoons was a bit to much. I used chicken liquid stock instead of water to give the recipe more flavour. I use bean sprout instead bamboo shoots (personal taste) however I think you could add any vegetables you wish without dramatically altering the flavour. When I make this again I would add cashews to the wok to allow them to warm a little instead of sprinkling them at the end. The recipe said the yields is four servings but we had small servings for three people. This recipe is from 'Cooking with Love' by Friends of Karen, Inc Does not include marinating time.
Provided by Chef floWer
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl add soy sauce, water, cornstarch and oil to form the marinade. Mix well until the cornstarch as dissolved.
- Add to the marinate chopped chicken breasts, mix well cover and marinate for 1 hour in refrigerator.
- Heat oil in Wok until hot, add bamboo shoots and green capsicum. Stir-fry for a few minutes.
- Remove bamboo shoots and green capsicum with slotted spoon or any spoon which drains the oil back into the wok.
- Drain marinate and add chicken to the wok. Quickly toss and turn.
- When chicken is cooked or slightly brown add hoisin sauce. Continue to toss.
- Return vegetables to work.
- Serve over rice and sprinkle the cashew nuts.
Nutrition Facts : Calories 580.6, Fat 40.1, SaturatedFat 7.9, Cholesterol 93.3, Sodium 1468.1, Carbohydrate 19.8, Fiber 2.6, Sugar 7.5, Protein 36.6
CASHEW CHICKEN WITH SNAP PEAS
Sometimes you just get a craving for a takeout favorite. While most restaurants won't include a vegetable in their version of cashew chicken, quick cooking snap peas adds a light crunch and fresh flavor that cuts through the garlicky, sweet and tangy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.
- Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.
- Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind. Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.
- Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.
- Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.
Nutrition Facts : Calories 570, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 83 milligrams, Sodium 719 milligrams, Carbohydrate 64 grams, Fiber 3 grams, Protein 35 grams, Sugar 11 grams
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- Add the seasoned cornstarch to the bowl with the chicken and toss until all pieces of chicken are evenly coated with the seasoned cornstarch.
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5/5 (4)Total Time 15 minsCategory SaladsCalories 274 per serving
- Begin by mixing together coconut aminos, toasted sesame oil, rice vinegar, Sriracha, lime juice, fish sauce, grated ginger root and kosher salt. Whisk or shake until well combined and set aside until ready to use.
- I recommend slicing the cabbage into thin strips by hand and avoiding the food processor for this one as it will shred the cabbage into pieces that are just too small and won't stand up to the dressing over time. Alternately, you can buy pre-shredded cabbage at most grocery stores.
- Finely chop cilantro and measure 1/3 cup. Stack basil leaves on top of each other and roll. Thinly slice into ribbons or "chiffonade".
CHINESE CHICKEN WITH CASHEWS - ADD SALT & SERVE
From addsaltandserve.com
Cuisine ChineseTotal Time 12 hrs 40 minsCategory Main DishCalories 378 per serving
- Mix all marinade ingredients together thoroughly in a small bowl. Pour half of marinade over raw chicken in a container with a lid. Cover and refrigerate until ready to use. Reserve other half of marinade for basting later in the cooking process.
- In a large skillet, heat oil over medium high heat. Carefully add chicken to heated oil. Use a slotted spoon to avoid adding the marinade to the hot oil. Add the garlic and ginger from the marinade, then dispose of the leftover marinade from the chicken.
- Stir fry until chicken is cooked through; remove chicken from skillet and keep warm. Add the red bell pepper slices to the skillet and stir fry for 2 minutes. Next, add cornstarch to the reserved marinade. Add cornstarch/marinade mixture and the chicken to the peppers in the skillet; stir fry for 2 more minutes.
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ASIAN CASHEW CHICKEN [BETTER THAN TAKEOUT] - RECIPEMAGIK
From recipemagik.com
5/5 (2)Calories 257 per servingCategory Dinner
- Bring a Pot of water to boil with the Chicken. Cover cook it at low flame for 5 minutes. Once the chicken is partially cooked, get it off the heat and strain. Sauce some of the Chicken stock and discard the rest. Cooldown the Chicken to room temperature and cut it into 2-inch cubes.
- Season the Chicken with Kosher Salt and Ground Black Pepper. Add the Cornflour to it and mix well coating every piece of the Chicken evenly. Heat some Sesame Oil in a Skillet. Once the Oil is slightly hot, add the Chicken pieces and fry them over high heat for 5 minutes, until they turn golden brown. Keep stirring occasionally, so that the Chicken turn golden brown evenly, on both sides.
- In the same Pan, add the Garlic, Veggies, and the sauce. Add the Cashew and mix well. Saute over high heat for just 1-2 minutes and serve.
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From dinnerthendessert.com
5/5 (3)Total Time 25 minsCategory DinnerCalories 325 per serving
- Add chicken to pan and cook for 6-8 minutes until chicken is browned on all sides then add in garlic and cook for 30 seconds, stirring well.
- In a medium bowl, whisk the hoisin sauce, soy sauce, rice wine, rice wine vinegar, sriracha, and sugar and pour it into the skillet, stirring well.
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From tarateaspoon.com
5/5 (26)Total Time 1 hrCategory DinnerCalories 434 per serving
- In a bowl combine chicken, sherry, ginger, garlic and 2 tsp cornstarch. Chill 30 min. In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2½ tsp cornstarch; set aside.
- Heat a large nonstick skillet over medium-high heat, with 1 tsp canola oil. Sauté half the chicken until cooked through, about 5 min; transfer to a plate. Repeat with remaining chicken and oil.
- Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 min. Add cashews and serve with scallions and red-pepper flakes.
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5/5 (2)Total Time 30 minsCategory Dinner, Main CourseCalories 329 per serving
- Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.
- In a small bowl whisk the soy sauce, chicken broth, garlic, brown sugar, hoisin and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.
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From foodandwine.com
4/5 (17)Total Time 40 minsServings 4
- Preheat the oven to 350°. Spread the cashews in a pie plate and toast in the oven for about 8 minutes, until they are nicely browned and fragrant. Let cool.
- In a medium bowl, toss the chicken with 1 tablespoon of the fish sauce. In a wok or large skillet, heat the oil until shimmering. Add the chicken in an even layer and cook over high heat, turning once, until browned and just cooked throughout, about 4 minutes. Using a slotted spoon, transfer the chicken to a clean bowl.
- Pour the chicken stock into the wok and bring to a simmer, scraping up any browned bits. Add the asparagus slices, cover and cook over moderate heat until they are crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the bowl along with the chicken.
- Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper. Simmer until the sauce is reduced to 1/3 cup, about 2 minutes. Return the chicken pieces and sliced asparagus to the wok and toss to heat through. Remove the wok from the heat and stir in the cashews, basil and chives. Season the stir-fry with black pepper and serve right away.
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5/5 (2)Total Time 40 minsCategory Main CourseCalories 238 per serving
- Marinating chicken cubes with ground black pepper, cornstarch, water (or Chinese cooking wine), light soy sauce, salt and sesame oil. Set aside for 30 minutes. Mix stir fry sauce in a small bowl.
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