Recipe: Chicken and Broccoli Stir-Fry with Cashews and Sesame Cooking Sauce

CHICKEN AND BROCCOLI STIR-FRY WITH CASHEWS

FOR THE SESAME COOKING SAUCE:
1/2 cup water
1 tablespoon dry sherry
2 tablespoons soy sauce
1/4 teaspoon sugar
1 teaspoon sesame oil
1 tablespoon cornstarch

FOR THE MARINADE:
2 teaspoons soy sauce
2 teaspoons cornstarch
2 teaspoons dry sherry
2 teaspoons water
Dash white pepper

FOR THE CHICKEN STIR-FRY:
1 1/2 pounds boneless chicken breasts, cut into bite-size pieces
3 1/2 tablespoons vegetable oil
1/2 cup cashews
1 small clove garlic, minced
3 cups broccoli florets
1 cup julienned carrots
1/2 large onion, cut into wedges
Hot cooked rice (for serving)

TO PREPARE THE SESAME COOKING SAUCE:
In a small bowl, combine water, sherry, soy sauce, sugar, oil and cornstarch.

TO MARINADE THE CHICKEN:
In another bowl, combine soy sauce, cornstarch, sherry, water and white pepper.

TO PREPARE THE CHICKEN:
Add chicken to marinade; toss to coat. Stir in 1 1/2 teaspoons oil. Marinate 15 minutes.

In a wok or large skillet, heat 1 tablespoon oil over medium-low heat. Add cashews. Toast until golden; remove from wok.

Increase heat to high; add 2 teaspoons oil. Add garlic when oil is hot, stirring once. Add chicken. Stir-fry 3 minutes or until chicken is opaque. Remove from wok.

Add remaining oil to wok. Add broccoli, carrots and onion. Stir-fry 3 minutes, adding a few drops of water, if wok appears dry.

Return chicken and cashews to wok. Stir in Sesame Cooking Sauce. Cook until sauce bubbles and thickens and chicken is cooked through, stirring constantly.

Serve with rice.

Makes 6 servings
Source: Dining by Design by the Junior League of Pasadena