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Post by MarieAlice on May 12, 2003 8:09:00 GMT -6
Cashew Chicken
1 TBS sesame oil 1/4 cup rice vinegar 1/4 cup cooking sherry 1 tsp garlic powder 1 1/2 lb skinless boneless chicken, cubed 3 TBS cooking oil 3 cups broccoli florets 1 cup thinly sliced carrots 2 tsp cornstarch 1/3 cup soy sauce 1/3 cup hoison sauce 1 TBS ground ginger 1 cup roasted salted cashews Cooked rice
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 a large skillet. Stir fry chicken for 2 to 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 and cook, stirring until slightly thickened. Stir in cashews and chicken, heat through. Serve over rice. Serves 6.
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