Ingredients
The following ingredients have 6 Servings
- 1/2 cup rice vinegar
- 2 tablespoons sesame oil
- 1/2 cup sherry
- 2 teaspoons garlic powder
- 1-1/2 pounds skinless boneless chicken, cubed
- 3 tablespoons canola oil
- 3 cups fresh broccoli florets
- 1 cup thinly sliced carrots
- 2 teaspoons cornstarch
- 1/3 cup soy sauce
- 1/3 cup hoisin sauce
- 1 tablespoon ground ginger
- 1 cup roasted salted cashews
- Hot cooked rice
Instruction
- In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until 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 until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.