Ingredients:
1 tablespoon sesame oil
1/4 cup rice vinegar
1/4 cup cooking sherry
1 teaspoon garlic powder
1 1/2 lbs boneless skinless chicken, cubed
3 tablespoons oil
3 cups broccoli florets ( I use frozen for quicker cooking)
1 cup thinly sliced carrots or 1 cup halved baby carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 1/2 cups roasted salted cashews
cooked rice
Directions:
In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat.
Seal& marinate in refrigerator for two hours.
Remove chicken from marinade& reserve marinade.
Heat oil in a wok or large skillet.
Stir-fry chicken 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& carrots for 3 minutes or just until crisp-tender.
Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies.
Cook and stir until slightly thickened and heated through.
Stir in cashews and chicken; heat through.
Serve over rice.
Servings: 6
Time preparation: 15 min.
Time total: 30 min.