📖 Instructions

1. First, prep the chicken: Cut the chicken breasts into bite-sized pieces, about 1-inch cubes. Set aside in a mixing bowl.
2. Make the marinade: In a smaller bowl, whisk together soy sauce, grated ginger, minced garlic, sesame oil, and a pinch of black pepper. Feel free to add a tiny, tiny bit of brown sugar if you like things a touch sweeter – but the guava will contribute sweetness, too, so be mindful!
3. Marinate the chicken: Pour the marinade over the chicken pieces, ensuring each piece is well coated. Let it marinate for at least 20 minutes, or up to an hour in the refrigerator. This allows the flavors to meld beautifully and tenderize the chicken.
4. Prepare the guava: Wash and dice the guava into similar sized pieces as the chicken. If the guava is particularly tart, consider adding a tiny bit of honey or maple syrup while cooking, but taste it first!
5. Chop the vegetables: Slice the bell peppers, onion, and any other veggies you are using into thin strips. Having everything prepped and ready to go is key for a quick stir-fry.
6. Heat the wok: Place your wok or large skillet over high heat. Once it's hot (almost smoking), add a tablespoon of cooking oil (vegetable or canola oil works well).
7. Stir-fry the chicken: Add the marinated chicken to the hot wok in a single layer. Don’t overcrowd the pan, or the chicken will steam instead of stir-fry. Cook for about 3-4 minutes, until the chicken is cooked through and slightly browned. Remove the chicken from the wok and set aside.
8. Stir-fry the vegetables: Add the chopped vegetables to the wok and stir-fry for about 2-3 minutes, until they are tender-crisp. This retains a slight crunch and vibrant color.
9. Add the guava: Toss in the diced guava and cook for another minute, allowing it to soften slightly and release its fruity essence. The smell should be amazing at this point!
10. Combine and sauce: Return the cooked chicken to the wok with the vegetables and guava. Pour in the stir-fry sauce (a mix of soy sauce, oyster sauce – optional, but adds a great depth – and a touch of cornstarch slurry to thicken).
11. Simmer and thicken: Stir everything together and let it simmer for 1-2 minutes, until the sauce thickens and coats all the ingredients evenly. Make sure to stir constantly to prevent sticking!
12. Garnish and serve: Remove the wok from the heat and garnish with sesame seeds and chopped green onions. Serve hot over steamed rice or noodles. A sprinkle of toasted cashews adds a lovely crunch.