Cashew Chicken

By bakers_delight85

Ingredients

• 1 Tbsp. sesame oil
• 1/4 cup rice wine vinegar
• 1/4 cup sherry or 3 Tbsp. chicken broth plus 1 Tbsp. apple juice
• 1 tsp. garlic powder
• 1-1/2 pounds boneless skinless chicken, cubed
• 3 Tbsp. vegetable oil
• 3 cups broccoli florets
• 1 cup thinly sliced carrots
• 2 tsp. cornstarch
• 1/3 cup soy sauce
• 1/3 cup hoisin sauce
• 1 Tbsp. ground ginger
• 1 cup roasted salted cashews
• Hot cooked rice

Details

Servings 6

Preparation

Step 1

In a large bowl, combine first four ingredients; add chicken and toss to coat. Cover and refrigerate for 2 hours.
Remove chicken from marinade and reserve marinade. Heat oil in a wok or large skillet. Stir-fry chicken for 2-3 minutes or until it is no longer pink. With a slotted spoon, remove chicken and set aside.
In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp tender. Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade; stir into vegetables. Cook and stir until slightly thickened and bubbly. Stir in cashews and chicken; heat through. Serve over rice.