Cashew Chicken
4 (1 3/4 lbs total) boneless, skinless, chicken breasts, thinly sliced
3 T dry sherry
2 t grated fresh Ginger
2 cloves garlic, sliced
4 1/2 t cornstarch
3/4 cup low sodium chicken broth
2 T low sodium soy sauce
3 T hoisin sauce
1 T rice vinegar
2 t light brown sugar
2 t canola oil
1/2 cup unsalted toasted cashews
2 scallions, thinly sliced
1/4 t red pepper flakes
1. In a bowl combine chicken, sherry, Ginger, garlic and 2 tsp cornstarch. Chill 30 min. In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2 1/2 tsp cornstarch.; set aside.
2. Saute 1 tsp oil and half the chicken in a large nonstick skillet over medium high heat, until cooked through, about 5 minutes; transfer to a plate. Repeat with remaining chicken and oil.
3. Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 min. Add cashews and serve with scallions and red pepper flakes.
Serves 4
4 (1 3/4 lbs total) boneless, skinless, chicken breasts, thinly sliced
3 T dry sherry
2 t grated fresh Ginger
2 cloves garlic, sliced
4 1/2 t cornstarch
3/4 cup low sodium chicken broth
2 T low sodium soy sauce
3 T hoisin sauce
1 T rice vinegar
2 t light brown sugar
2 t canola oil
1/2 cup unsalted toasted cashews
2 scallions, thinly sliced
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1/4 t red pepper flakes
1. In a bowl combine chicken, sherry, Ginger, garlic and 2 tsp cornstarch. Chill 30 min. In another bowl combine broth, soy sauce, hoisin, vinegar, sugar and 2 1/2 tsp cornstarch.; set aside.
2. Saute 1 tsp oil and half the chicken in a large nonstick skillet over medium high heat, until cooked through, about 5 minutes; transfer to a plate. Repeat with remaining chicken and oil.
3. Return chicken to skillet. Stir in broth mixture and bring to a simmer; cook until sauce thickens, about 1 min. Add cashews and serve with scallions and red pepper flakes.
Serves 4
