Thursday, April 25, 2013
1 lb boneless skinless chicken - cut in 1 inch cubes
2 cups chicken broth
1/4 cup soy sauce
2 tablespoons dry sherry (or leave out if you don't have it)
1/4 tsp. ground ginger
1/4 tsp. ground black pepper
1 tablespoon sugar
2 tablespoons cornstarch
2 garlic cloves, chopped
3 cups chopped veggies - any combo: broccoli, peppers, carrots, snap peas, mushrooms
2 green onions, white and green parts separated and thinly sliced
1/2 cup unsalted cashews, toasted
In a skillet, heat 3 tablespoons of broth. Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes.
Add garlic and veggies to skillet; stir-fry for 3 to 5 until crisp-tender. Stir broth, soy sauce, dry sherry, ginger, pepper,and sugar into the skillet. Cook and stir for 1 minute. Add cornstarch to a little bowl. Spoon in some of the hot liquid from the skillet into the cornstarch - stir to mix. Add to skillet. Cook for 2 minutes until thickens. Stir in cashews and green onions. Serve over rice.
*in the photo I used red bell peppers and mushrooms
If it isn't thickening up, add more cornstarch. Put in a little bowl as in the direction and then add some hot liquid to it first. Don't just dump the cornstarch in or you will get lumps in your sauce.
If you don't feel you have enough sauce, add more chicken broth. But be aware you are watering down the soy sauce and ginger. So you might have to up those flavors too, just add a little at a time. Let cook and then taste.
If you want to kick some heat into it, add some red pepper flakes or some Sriracha Chili Sauce.