3 boneless, skinless chicken breasts (about 12 oz.), cut into ½ inch pieces
1/4 cup reduced-sodium soy sauce, divided
2 cloves garlic, minced
1 teaspoon ground ginger
2 tablespoons cornstarch
3 cups broccoli florets
1 red bell pepper, seeded and diced
1 1/2 cup chicken broth
1 tablespoon brown sugar, firmly packed
2 teaspoons sesame oil
1/2 cupFisher® Premium Whole Cashews
Cooked Asian noodles or rice (optional)
In wok or large skillet heat 1 tablespoon vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tablespoons soy sauce, garlic and ginger; stir-fry 4 to 5 minutes until chicken is no longer pink.
Transfer chicken to platter; loosely cover to keep warm.
In a small bowl combine cornstarch and remaining 2 tablespoons soy sauce; set aside.
Add remaining 1 tablespoon vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes.
Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in cornstarch mixture; reduce heat to medium. Cook 3 to 4 minutes until sauce thickens.
Stir in cashews. Serve over cooked noodles or rice, if desired.
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A great twist on the traditional stir fry! Delicious!