Chicken with broccoli & cashews
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Cornstarch |
| ⅓ | cup | Sherry or dry red wine |
| ⅓ | cup | Soy sauce |
| ½ | cup | Chicken broth |
| 1½ | teaspoon | Sesame oil |
| 3 | tablespoons | Vegetable oil |
| (or peanut oil) | ||
| 3 | Boneless chicken breasts, | |
| Skinned, cut into strips | ||
| ⅓ | cup | Cashews |
| ½ | cup | Broccoli florets |
| 7 | ounces | Can bamboo shoots, |
| Drained and sliced | ||
| 6 | Green onions, | |
| Sliced diagonally | ||
Directions
Blend the cornstarch with the sherry and broth; set aside. Heat the sesame oil and vegetable oil in wok or heavy skillet, stir fry the chicken and cashews until the chicken is golden and the cashews are lightly browned. Add the broccoli, bamboo shoots and the green onions and stir fry for 3-4 minutes, til broccoli is cooked. Pour the cornstarch mix into the wok and stir until the sauce boils for a minute, stirring constantly to coat.
Julie Michigan, USA