This recipe was amazingly easy. Took about 20 minutes to make and serve. It was so flavorful with the fresh ginger minced in it. This was like fine dining, we just needed an egg roll and we would have been set! Ted could not stop telling me “how good it was”. If you like Asian meals this is one you should try for sure.
Prep time: Cook time: Total time:
- 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
- ¼ cup soy sauce
- 2 tablespoons sherry
- 1 tablespoon, plus 1 teaspoon cornstarch
- 2 tablespoons honey
- 2 teaspoons cider vinegar
- 2 tablespoons toasted sesame oil
- 2 tablespoons canola oil
- ½ cup raw cashews
- 2 scallions, sliced
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 2 cups broccoli florets (I used frozen broccoli that I thawed first)
- Whisk together soy sauce, sherry, cornstarch, honey, and vinegar.
- Heat a large skillet over medium-high heat for 2 minutes. Add sesame oil and canola oil, and heat for an additional 1-2 minutes.
- Add chicken to the hot skillet and stir fry for 2-3 minutes, or until chicken turns white. Push chicken to the side of the skillet and add the broccoli and cashews. Stir fry for an additional 30 seconds, then push broccoli and cashews to side of skillet.
- Add scallions, garlic, and ginger. Cook for about 1 more minute, stirring constantly. Push the scallions, garlic and ginger to the side of the skillet.
- Give the soy sauce mixture one more whisk and then stir it into the skillet. Bring the liquid to a boil, stirring constantly for 1 minute, until the sauce thickens and the rest of the ingredients are coated.
I added one package of Hokkien Stir-Fry Noodles to the skillet rather than serving on rice. This made it a full on meal.
About one fourth of the skillet was 360 calories.