A delightful stir-fry featuring tender chicken, crunchy cashews, and vibrant vegetables in a flavorful sauce.
Combine the oyster sauce, soy sauce, honey, rice vinegar, cornstarch, crushed red pepper flakes, and salt in a small bowl. Mix well and set aside.
Mix the cornstarch thoroughly to avoid lumps in the sauce.
Heat a tablespoon of oil in a stir-fry pan over medium-high heat.
Ensure the pan is hot before adding ingredients to achieve a good sear.
Add the green onions and sliced onion to the pan. Stir-fry for about a minute.
Stir constantly to prevent burning and to cook evenly.
Add the red bell pepper and carrot to the pan. Stir-fry for 2 minutes.
Cut the vegetables into uniform sizes for even cooking.
Add the snow peas and stir-fry for another 2 minutes.
Snow peas cook quickly, so keep an eye on them to maintain their crunch.
Remove the vegetables from the pan and keep warm.
Cover the vegetables with foil to retain heat.
Heat another tablespoon of oil in the pan over medium-high heat.
Use a high smoke point oil like canola or peanut oil.
Add the chicken to the pan and stir-fry for 5 minutes until cooked through.
Cut the chicken into small pieces for quicker cooking.
Return the vegetables to the pan along with the pineapple chunks and cashews. Stir to combine.
Gently toss to avoid breaking the cashews.
Pour the sauce over the mixture and stir until everything is well coated. Cook for 1-2 minutes until the sauce thickens.
Stir constantly to prevent the sauce from sticking to the pan.
Serve the stir-fry over cooked rice and enjoy!
Garnish with additional green onions for a fresh touch.
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