Spicy Chicken and Cashew Stir Fry
2 boneless skinless chicken breasts, cubed
2 cups of vegetables, cut in small pieces-- we usually use broccoli, sugar snap peas and baby corn, but red peppers, mushrooms and water chestnuts are also great.
1/3 cup cashews
Oil
The sauce:
3 tbsp low sodium soy sauce
2 tsp corn starch
2 tbsp dry sherry (cooking wine)
1 tsp powdered ginger
1 tsp sugar
1/2 tsp salt
1/2 tsp crushed red pepper flakes
1. Stir soy sauce and corn starch in small bowl.
2. Stir in sherry, ginger, sugar, salt and red pepper flakes, Set aside. If you want to make it more or less spicy adjust the ginger and red pepper flakes- that's where it gets its kick.
3. Preheat 12 inch non-stick frying pan with 1 tsp or so of oil.
4. Saute veggies until crisp tender, remove to a plate.
5. Add another tsp of oil, saute chicken until cooked through and lightly browned.
6. Stir sauce into chicken and quickly add veggies and cashews. Stir until evenly coated.
7. Serve over rice and enjoy! Makes about 2 dinner portions and 1 lunch portion (mmm...leftovers).
Difficulty: Easy
Debbie's Rating: 9
Hirsh's Rating: 10
Hi Debbie!
ReplyDeleteThis sounds really yummy and doesn't look difficult at all! I'm looking forward to trying it soon :-)
Happy Cooking,
Danielle
Sounds great! Let me know how it turns out!
ReplyDelete