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Spicy Chicken with Chinese Olives


Spicy Chicken with Chinese Olives
2 pounds skinless and boneless chicken thighs
½ teaspoon salt
1/4 teaspoon ground white pepper
2 Tablespoons vegetable oil
½ cup unsalted roasted cashew nuts
1 teaspoon dried chili pepper flakes
1 Tablespoon honey
1 fresh hot pepper, seeded then slivered
1 sweet onion cut in large dice
10 Chinese olives, flesh cut away in large pieces. Pits discarded
2 Tablespoons oyster sauce
1 scallion, slivered on an angle

1. Cut the chicken pieces into one-inch pieces and toss with salt and pepper.
2. Heat a wok, add the oil, and stir-fry the nuts for half minute, then remove them to a paper towel-lined bowl and discard the paper towel. Then toss them with the chili pepper flakes and add the honey and set aside.
3. Add the seasoned chicken to the wok, and stir-fry for three minutes, then add the onion pieces and stir-fry another two minutes before adding the olive pieces, and the oyster sauce. Return the chicken and onions and stir-fry for two minutes.
4. Add half the scallion pieces and stir for half a minute, then put in a pre-heated bowl and top with the rest of the scallion pieces, and serve.

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