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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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YUUUUUMMY. Who knew I could make Chinese that's great??. YOU CAN. You won't be disappointed. Prep time does not include 2 hours of marinating. Ingredients:
1 tablespoon sesame oil |
1/4 cup rice vinegar |
1/4 cup cooking sherry |
1 teaspoon garlic powder |
1 1/2 lbs boneless skinless chicken, cubed |
3 tablespoons oil |
3 cups broccoli florets (i use frozen for quicker cooking) |
1 cup thinly sliced carrots or 1 cup halved baby carrots |
2 teaspoons cornstarch |
1/3 cup soy sauce |
1/3 cup hoisin sauce |
1 tablespoon ground ginger |
1 1/2 cups roasted salted cashews |
cooked rice |
Directions:
1. In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
2. Seal& marinate in refrigerator for two hours.
3. Remove chicken from marinade& reserve marinade.
4. Heat oil in a wok or large skillet.
5. Stir-fry chicken for 2-3 minutes or until no longer pink.
6. With a slotted spoon, remove chicken and set aside.
7. In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender.
8. Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
9. Cook and stir until slightly thickened and heated through.
10. Stir in cashews and chicken; heat through.
11. Serve over rice.
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