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Spicy Cashew Chicken Stir Fry

fast.cook's picture
Ingredients
  Reduced sodium chicken broth 3⁄4 Cup (12 tbs)
  Dry sherry 8 Teaspoon (3 Tablespoon Plus 2 Teaspoon)
  Reduced sodium soy sauce 3 Tablespoon
  Cornstarch 5 Tablespoon (1 Tablespoon Plus 2 Teaspoon)
  Chili 1 Tablespoon
  Peanut oil 3 Teaspoon
  Chicken tenders 1 Pound
  Onion 1 , chopped
  Grated peeled ginger 1 Tablespoon
  Broccoli 1⁄2 Bunch (50 gm), cut into florets
  Water 1⁄4 Cup (4 tbs)
  Unsalted cashews 1⁄4 Cup (4 tbs), coarsely chopped
Directions

1 Whisk together the broth, sherry, soy sauce, cornstarch, and chili-garlic paste in a bowl until smooth; set aside.
2 Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 teaspoons of the oil, swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate; cover to keep warm.
3 Heat the remaining 1 teaspoon oil in the same skillet. Add the onion and ginger; stir-fry until fragrant, about 30 seconds. Add the broccoli; stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated through, about 1 minute.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken

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