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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota Ingredients:
1/2 cup rice vinegar |
2 tablespoons sesame oil |
1/2 cup sherry |
2 teaspoons garlic powder |
1-1/2 pounds skinless boneless chicken, cubed |
3 tablespoons canola oil |
3 cups fresh broccoli florets |
1 cup thinly sliced carrots |
2 teaspoons cornstarch |
1/3 cup soy sauce |
1/3 cup hoisin sauce |
1 tablespoon ground ginger |
1 cup roasted salted cashews |
hot cooked rice |
Directions:
1. In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
2. Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
3. In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice. Yield: 6 servings.
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