Imperial Chicken

By NickiR

Ingredients

• 1 1/2 Tbsp. cornstarch
• 1/2 cup cool chicken broth
• 1/4 cup corn syrup
• 1/4 cup soya sauce
• 2 Tbsp. dry sherry
• 1/2 tsp. hot red chili flakes
• 4 dry red chilies, soaked
• 4 Tbsp. vegetable oil, divided
• 1 cup cashews
• 1 lb. chicken breasts, cut into 1-inch cubes
• 2 medium onions, cut into wedges
• 1 cup sweet red pepper, cut into squares
• any other vegetables that are good in a stir fry
• 1 Tbsp. minced ginger
• 2 tsp. minced garlic

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

In a small bowl, soak the chilies.

In another small bowl, add the corn starch, chicken broth, corn syrup, soya sauce, sherry, chili flakes and stir together well. Set aside.

In a wok, add 1 tablespoon oil and toast cashews until slightly golden. Remove.

Add 2 tablespoons of vegetable oil and cook chicken and chilies for 3 to 4 minutes until chicken turns white and it is cooked through. Remove chicken, leaving chilies in the wok.

Add last tablespoon of vegetable oil and cook vegetables, starting with firmest first, and adding others as the firm vegetables cook through. Add garlic and ginger during last minute.

Add the cashews and chicken, and stir. Add the sauce and cook until sauce thickens and coats the stir fry.

Serve with rice.