Recipe: Spicy Cashew-Chicken Stir-Fry

SPICY CASHEW-CHICKEN STIR-FRY

2 garlic cloves, minced
1 teaspoon grated or minced fresh ginger
3 boneless, skinless chicken breast halves, cut into 2-inch strips
3 cups broccoli florets
3 scallions, white and green parts, cut into 2-inch lengths
2 tablespoons hoisin sauce (or reduced-sodium soy sauce)
1 tablespoon dark sesame oil
1 1/2 teaspoons Asian chile paste (or 1/2 teaspoon crushed red-pepper flakes)
3 tablespoons cashew halves

Coat a large nonstick skillet or wok with vegetable oil spray and warm over medium-high heat. Add the garlic and ginger and cook for 30 seconds, or until fragrant.

Add the chicken and cook, stirring constantly, for 3 or 4 minutes, or until no longer pink. Transfer to a plate.

Add the broccoli and cook, stirring constantly, for 3 minutes or until crisp-tender.

Return the chicken to the skillet and add the scallions.

Meanwhile, in a small bowl, combine the hoisin sauce or soy sauce, oil and chile paste or red-pepper flakes. Pour into the pan and cook, stirring constantly, for 2 minutes, or until the flavors blend.

Stir in the cashews and serve immediately.

Servings: 4
Adapted from source: More Healthy Homestyle Cooking by Evelyn Tribole