Stir Fry Chicken with Cashews
|Olive oil||1 Tablespoon|
|Red onion||1 , cut into petals|
|Carrot||1 , sliced diagonally|
|Garlic||1 Clove (5 gm), crushed|
|Grated fresh ginger||1 Teaspoon|
|Boneless chicken breast fillets||3⁄4 Pound, cut into strips (375 Grams)|
|Olive oil||2 Teaspoon|
|Broccoli||8 Ounce, cut into flowerets (250 Grams)|
|Chicken stock||1⁄2 Cup (8 tbs), degreased|
|Onions spring||3 , sliced diagonally|
|Tamari/Soy sauce||2 Teaspoon|
|Sesame oil||1⁄4 Teaspoon|
1. Heat oil in a frying pan, cook onion and carrot for 5 minutes. Add garlic and ginger, cook for 1 minute longer. Remove from pan.
2. Add chicken in batches to pan, cook until lightly browned. Remove from pan.
3. Heat extra oil in pan, cook broccoli and cashews until cashews are lightly browned.
4. Return vegetables and chicken to pan. Add stock, spring onions and combined cornflour, tamari or soy sauce, sherry and sesame seed. Cook until mixture boils and thickens.