Thursday, January 15, 2009

Spicy Cashew Chicken Stir-Fry

OK girls this is really good! I got it off that web site.
I doubled it so we had leftovers :0) YUMMY!

3/4 cup reduced sodium chicken broth
3 Tbs reduced-sodium soy sauce
2 tsp cornstarch
1 Tbs chili-garlic paste (I just use chili powder and garlic powder)
3 tsp Peanut Oil
1 lb Chicken Tenders
1 onion, chopped
1 Tbs grated peeled fresh ginger (I use powder)
1/2 bunch broccoli, cut into florets [about 3 cups]
1/4 cup water
1/4 cup unsalted cashews, coarsely chopped ( I skip on these)

1. Whisk together the broth, soy sauce, cornstarch and chili-garlic paste in a bowl until smooth; set aside 2. Heat a large nonstick skillet or wok over medium-high heat until a drop of water sizzles. Add 2 tsp of the oil, swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked through, 4-5 minutes. Transfer the chicken to a plate; cover to keep warm. 3. Heat the remaining 1 tsp oil in the same skillet. Add the onion and ginger, stir-fry until fragrant, about 30 seconds. Add the broccoli, stir-fry until crisp-tender, about 2 minutes. Add the broth mixture and the water; cook stirring constantly, until the mixture bubbles and thickens, about 1 minute. Add the chicken and cashews; cook until heated through, about 1 minute.
We put it over rice, or you can use noodles.

1 comment:

Beckie said...

Yummo ! That looks delicious-- I've been wanting stir fry non stop lately!