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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Very tasty and easy stir-fry meal. My family gives it the thumbs-up!! Ingredients:
1 tablespoon sesame oil |
1/4 cup rice vinegar |
1/4 cup sherry wine |
1 teaspoon garlic powder |
1 1/2 lbs boneless skinless chicken breasts, cut into cubes |
3 tablespoons vegetable oil |
3 cups broccoli florets |
1 cup thinly sliced carrot |
2 teaspoons cornstarch |
1/3 cup soy sauce |
1/3 cup hoisin sauce |
1 tablespoon ground ginger |
1 cup roasted salted cashews |
cooked rice |
Directions:
1. In a large bowl, combine first four ingredients; add chicken and toss to coat.
2. Cover and refrigerate for 2 hours.
3. Remove chicken from marinade and reserve marinade.
4. Heat oil in wok or large skillet; stir-fry chicken for 2-3 minutes or until no longer pink.
5. With slotted spoon, remove chicken and set aside.
6. In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender.
7. Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables.
8. Cook and stir until slightly thickened and heated through.
9. Stir in cashews and chicken; heat through.
10. Serve over rice.
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