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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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A spicy Asian dish serves well over rice. You can omit the broccoli and use whatever fresh veggies you have on hand. You can substitute chicken broth for vegetable broth. And use firm Tofu instead of chicken breasts for a great vegetarian dish. It was excellent! Courtesy of Teri Hogan, TX - Cooking Pleasures magazine. Ingredients:
3 tablespoons hoisin sauce |
3 tablespoons dark sesame oil |
1 tablespoon asian chili-garlic sauce |
1 tablespoon chili oil or 1 tablespoon sesame oil and 1/2 teaspoon asian chili sauce |
2 boneless skinless chicken breast halves, cut into 1-inch pieces |
2 tablespoons olive oil, divided |
2 garlic cloves, minced |
2 teaspoons fresh ginger |
3 cups broccoli florets (12 oz.) |
1/2 cup reduced-sodium chicken broth |
2 cups sliced green onions (1-inch) |
1/2 cup chopped cashews |
Directions:
1. Combine all sauce ingredients in small bowl. Mix well.
2. Cook chicken in 1 tablespoon olive oil, in a large skillet or wok over medium-high heat 4 minutes, or until chicken is no longer pink, stirring occasionally. Remove chicken.
3. Add remaining 1 tablespoon olive oil to skillet. Cook and stir garlic and ginger 30 seconds or until fragrant. Stir in broccoli, increase heat to high. Add broth, cook and stir 3 to 4 minutes or until broccoli is crisp-tender, adding green onions during last minute of cooking. Add chicken and sauce, cook 30 seconds or until warm. Sprinkle with cashews.
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