3-4 chicken breast diced4 tbls dry sherry
4 tsp minced ginger
7 tsp cornstarch (divided)
1 cup chicken broth
1/4 cup soy sauce
2 tlbs rice vinegar
4 tsp sugar
2 tbls. + 2 tsp oil (I used 2 Tab. Canola and 2 tsp. Sesame)
stir fry veggies of your choice (whatever you have on hand-carrots, broccoli...the original recipe didn't have any but we think it tastes better and is more healthy with veggies in it...so use whatever amount you wish.)
2/3 cup cashews
In a medium bowl, coat the chicken with the sherry, ginger, and 3 tsp cornstarch. Sprinkle with a dash of salt. Set aside.
In a small bowl, whisk together the broth, soy sauce, rice vinegar, sugar, and 4 tsp corn starch. Set aside.
In a large skillet, over medium-high heat, heat the oil and add the chicken until brown and cooked through. (5-7 min) Transfer cooked chicken to separate plate.
I had a pre-packaged bag of baby carrots and broc and I steamed it in the microwave (according to the directions on the package) If not you could steam some veggies and them or saute them in the same pan after the chicken.
While the veggies are steaming, add the cashews and garlic to the empty pan. Stir constantly until cashews are toasted and then add the sauce. Stir until it thickens. Add the chicken and veggies and stir to coat. Serve over rice or asian noodles.