Cashew Chicken Stir-Fry

By Tbird

Ingredients

• 2 T vegetable oil, divided
• 3 boneless, skinless chicken breasts, cut into 1/2" pieces
• 1/4 c soy sauce, divided
• 2 cloves garlic, minced
• 1 t ground ginger
• 2 T corn starch
• 3 c broccoli florets
• 1 red bell pepper, seeded and diced
• 1 1/2 c chicken broth
• 1 T brown sugar, firmly packed
• 2 t sesame oil
• 1/2 c dry roasted cashews
• Cooked Asian noodles or rice

Details

Servings 4

Preparation

Step 1

In wok or large skillet heat 1 T oil over medium-high heat 1 minute until hot. Add chicken, 2 T soy sauce, garlic and ginger; stir fry 4-5 minutes until chicken is no longer pink. Transfer chicken to platter; loosely cover to keep warm. Combine corn starch and remaining 2 T soy sauce; set aside. Add remaining 1 T oil to wok. Add broccoli and red pepper; stry fry 3-4 minutes. Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in corn starch mixture; reduce heat to medium. Cook 3-4 minutes until sauce thickens. Stir in cashews. Serve over cooked noodles or rice, if desired.