Preparation Time: 20 minutes

Cook Time: 14 minutes

Cut: Boneless chicken


1 Tbsp (15 ml) canola oil
1 tsp dried red chili flakes (optional)
3 cloves garlic, minced
3 boneless skinless chicken breasts, sliced
1 large carrot, peeled and sliced
1 red pepper, sliced
1 small onion, chopped
3/4 cup (175 ml) snap peas
1 Tbsp (15 ml) soy sauce
2 Tbsp (30 ml) oyster sauce
1 tsp (5 ml) Chinese hot sauce (optional)
3 Tbsp (45 ml) chicken stock or water
1 tsp (5 ml) sugar
1/2 cup (125 ml) roasted, unsalted cashews
2 green onions, sliced


Mince garlic and slice chicken into 1/2 inch strips.

Slice red pepper and carrot into strips. Chop onion into 6 wedges.

Combine soy sauce, oyster sauce, Chinese hot sauce, chicken stock and sugar in a small bowl and set aside.

Heat oil in a wok or large frying pan. Stir fry the chili flakes over medium heat for about one minute until they start to darken, but not burn.

Stir fry chicken and garlic over high heat for 5-7 minutes, or until chicken is cooked through. Add vegetables and sauce. Stir fry for 2 minutes, stir in cashews and green onions. Serve over brown rice.