Ingredients:
1 tablespoon cornstarch
1 cup chicken broth
3 tablespoons dry sherry
2 tablespoons tamari soy sauce ( can sub with soy sauce)
1/2 teaspoon Tabasco sauce
1 tablespoon peanut oil
3 whole boneless skinless chicken breasts, cut in 1 inch chunks
2 slices fresh gingerroot, 1/4 inch thick each
3 cups broccoli florets
1 medium sweet red peppers, cut in 1 inch squares
8 ounces fresh mushrooms, sliced
5 -6 scallions, slivered
1 clove garlic, crushed or minced
1/3 cup roasted cashews ( can sub peanuts)
Directions:
Combine cornstarch, chicken broth, sherry, tamari sauce and Tobasco in a bowl and mix well, set aside.
Heat the oil in a hot skillet or wok.
When the oil is hot add the chicken and the ginger and cook until chicken is done but not browned, stirring constantly.
Remove and discard the ginger.
Set chicken aside in a bowl.
Using same pan or wok, now add the broccoli, red pepper, mushrooms, scallions and garlic.
Cook about 3 minutes (slightly longer if broccoli flowerets are large), stirring constantly until broccoli and peppers are heated through but not too soft.
Combine the broth mixture with the vegetables and stir until sauce starts to thicken slightly.
Add chicken back into vegetable mixture.
Sprinkle with the nuts and serve immediately (over or with rice).
Servings: 6
Time preparation: 15 min.
Time total: 30 min.