Ingredients
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1/4 cup soy sauce
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2 tablespoons dry sherry
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1 teaspoon minced fresh ginger or 1/4 teaspoon ground ginger
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1 teaspoon sugar
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1 tablespoon vegetable oil or 1 tablespoon peanut oil
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1/2-1 teaspoon cornstarch
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4 cups fresh stir fry vegetables
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1 cup frozen pea pods, thawed
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1/2 cup cashews, toasted in oven
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1 garlic clove, minced
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1 lb boneless chicken breast, in 1 inch cubes
Instructions
- In a medium bowl, combine soy sauce, sherry, ginger, garlic and sugar.
- Add chicken mix lightly.
- Refrigerate 20 minutes.
- Remove chicken from marinade, reserving marinade mixture.
- Heat oil in skillet over medium heat.
- Add chicken; stir-fry 3 to 4 minutes or.
- until chicken turns white.
- Stir in vegetables; stir-fry 3 to 4 minutes or until tender.
- Dissolve cornstarch in reserved marinade mixture; mixing until well blended.
- Add to chicken mixture.
- Stir-fry until sauce is thickened.
- Stir in cashews.
- Serve over prepared vegetable fried rice.