Asian Chicken With Cashews and Broccoli
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4-5
ingredients
- 1 tablespoon cornstarch
- 1 cup chicken stock
- 3 tablespoons dry sherry
- 2 tablespoons soy sauce
- 1⁄2 teaspoon Tabasco sauce
- 1 tablespoon peanut oil
- 4 chicken breasts, cubed into 1-inch chunks (1 lb total)
- 2 slices gingerroot, fresh and 1/4-inch thick
- 3 cups broccoli florets
- 1 medium red bell pepper, cut into 1-inch squares
- 1⁄2 lb fresh mushrooms, sliced
- 1 bunch scallion, chopped
- 1 garlic clove, minced
- 1⁄3 cup roasted cashews
directions
- Combine cornstarch, chicken stock, sherry, soy, and tabasco in small bowl.
- Heat oil in hot skillet/wok (med high to high heat). Once oil hot, add chicken and ginger; stir constantly until chicken white; remove ginger, push chicken (as best you can) to side.
- Add broccoli, red pepper, mushrooms, scallions, and garlic to center of wok. Cook 3 minutes, stirring constantly.
- Stir in broth mixture mixture to the vegetables and chicken (stir chicken back in). Stir until sauce thickens a bit.
- Sprinkle with nuts, serve over rice if desired, and eat.
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