Ginger Chicken With Cashews
In today's episode of wok wednesday, jeremy shows us how to cook up a simple but delicious chicken & asparagus stir fry!
Recipe Summary Ginger Chicken With Cashews
Inspired by some other stir-fry experiments, this is an attempt to recreate a Chinese takeout favorite from a restaurant I no longer live close to. Other veggies can be added as you like.
Ingredients | Chinese Chicken Stir Fry Recipes Wok1 ½ cups chicken broth½ cup soy sauce1 tablespoon cornstarch¾ teaspoon ground ginger¾ teaspoon brown sugar¼ cup cornstarch1 ½ teaspoons ground ginger¼ teaspoon curry powder2 pounds skinless, boneless chicken breast meat - cut into cubes3 tablespoons extra-virgin olive oil1 tablespoon sesame oil3 green onions, chopped1 bell pepper, chopped1 teaspoon sesame seeds½ cup cashewsDirectionsWhisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl.Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated.Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.Info | Chinese Chicken Stir Fry Recipes Wokprep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
TAG : Ginger Chicken With CashewsWorld Cuisine Recipes, Asian, Chinese,
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