- 3
Ingredients
- MARINADE:
- 1 - 2 boneless chicken breasts, cubed
- 2 tbsp. soy sauce
- 2 tbsp. sake or sherry
- 1 tsp. sesame oil
- 2 tsp. cornstarch
- STIR FRY:
- 2 - 3 tbsp. peanut oil
- 1 medium onion, cut into chunks
- 1 carrot, sliced thinly on the diagonal
- 1 - 2 pieces of celery, sliced thinly on the diagonal
- 1/2 - 1 sweet pepper, cut into chunks
- 1 cup broccoli florets, optional
- 3 - 4 green onions, sliced on the diagonal
- 1 can sliced water chestnuts, optional
- 1/2 - 3/4 cup salted cashews
- SAUCE:
- 1 green onion, finely minced
- 2 - 3 cloves garlic, minced or grated
- 1 tbsp. minced ginger
- 1 tsp. chili sauce (With 12 oz. of chicken and veggies, this is not enough, double it)
- 1 tbsp. sugar
- 1 tsp. chinese black vinegar
- 1/4 cup chicken stock
- 1 tbsp. soy sauce
- 1 tsp. sake or sherry
- 1 tsp. sesame oil
- 1 tsp. cornstarch
Preparation
Step 1
* Combine the chicken with the marinade ingredients and refrigerate for at least 30 minutes.
* Combine the sauce ingredients in a screw-top jar and set aside.
* Drain the chicken through a seive for 1/2 hour or so before cooking. Heat the wok over high heat, add 1 tbsp. of the oil and saute the chicken quickly until cooked. Set aside.
* Wipe out the wok, if necessary, add another tablespoon of oil and saute the vegetables until done to taste, adding chicken broth to keep from burning as needed.
* Add the water chestnuts and return the chicken to the wok. Stir to mix well and heat through.
* Add the sauce to the wok, stirring to coat, and cook until thickened. Add the cashews, mix well, remove from heat and serve.
* Serve with or over white or brown basmati rice.