 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Says Linda Avila of Toone, Tennessee: âWhenever my friends and I get together for a potluck, they always ask me to bring this dish. The recipe came from my brother; it has a distinct Chinese flavor from all the spices.â Ingredients:
3 tablespoons reduced-sodium soy sauce, divided |
1 tablespoon sherry or reduced-sodium chicken broth |
3/4 teaspoon sesame oil, divided |
1 pound boneless skinless chicken breasts, cut into 1-inch pieces |
1 tablespoon cornstarch |
1/3 cup reduced-sodium chicken broth |
1 tablespoon sugar |
1 tablespoon rice vinegar |
1 tablespoon hoisin sauce |
1/2 teaspoon minced fresh gingerroot |
1/4 teaspoon salt |
2 teaspoons canola oil, divided |
1-1/2 cups fresh snow peas |
2 medium carrots, julienned |
1 can (8 ounces) sliced water chestnuts, drained |
1/4 cup unsalted cashews, toasted |
hot cooked rice, optional |
Directions:
1. In a large resealable plastic bag, combine 2 tablespoons soy sauce, sherry or broth and 1/2 teaspoon sesame oil; add the chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
2. In a small bowl, combine cornstarch and broth until smooth. Stir in the sugar, vinegar, hoisin sauce, ginger, salt, and remaining soy sauce and sesame oil; set aside.
3. Drain chicken and discard marinade. In a large nonstick wok or skillet, stir-fry chicken in 1 teaspoon oil until no longer pink. Remove and keep warm.
4. In the same pan, stir-fry peas and carrots in remaining oil until crisp-tender. Add water chestnuts.
5. Return chicken to the pan. Stir sauce mixture and stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Sprinkle with cashews. Serve with rice if desired. Yield: 4 servings.
|
|