Vegetables, cashews and chicken (or turkey) come together so well in this Asian-inspired dish.
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Vegetables, cashews and chicken (or turkey) come together so well in this Asian-inspired dish.
1 1/2 lb boneless, skinless chicken breasts cut into 1/2-inch pieces (or 2 cups leftover chicken or turkey)
2 tbsp cooking oil
6 tbsp soy sauce
1/2 cup cashews
3 tbsp sherry
1 small bunch scallions, white and green parts separated
2 tbsp Clabber Girl Corn Starch
1/2 cup green or red pepper, chopped (or use combination of both)
1 tbsp sugar
1/4 tsp red pepper flakes
2 tbsp rice wine vinegar
1/2 cup sweet red peppers (whole), optional
1 tbsp dark sesame oil
1/4 cup water
In a medium bowl, toss the chicken with 2 tbsp soy sauce, 2 tbsp sherry, and 1 tbsp cornstarch; set aside. In small bowl, combine sugar, vinegar, sesame oil, water, remaining soy sauce, sherry and cornstarch; mix well. In a wok or large non-stick frying pan, heat 1 tablespoon cooking oil over medium-high heat. Add cashews and stir-fry about 30 seconds. Remove from pan. Heat remaining oil. Add white parts of scallion, chopped green or red pepper and pepper flakes, stirring for 30 seconds. Add chicken and marinade; stir-fry 2 minutes. Add remaining soy sauce mixture and green scallion parts and sweet red peppers, if using, and cook 1-2 minutes or until meat is thoroughly heated through and vegetables are slightly tender. Stir in reserved cashews.
1 1/2 lb boneless, skinless chicken breasts cut into 1/2-inch pieces (or 2 cups leftover chicken or turkey)
2 tbsp cooking oil
6 tbsp soy sauce
1/2 cup cashews
3 tbsp sherry
1 small bunch scallions, white and green parts separated
2 tbsp Clabber Girl Corn Starch
1/2 cup green or red pepper, chopped (or use combination of both)
1 tbsp sugar
1/4 tsp red pepper flakes
2 tbsp rice wine vinegar
1/2 cup sweet red peppers (whole), optional
1 tbsp dark sesame oil
1/4 cup water
In a medium bowl, toss the chicken with 2 tbsp soy sauce, 2 tbsp sherry, and 1 tbsp cornstarch; set aside. In small bowl, combine sugar, vinegar, sesame oil, water, remaining soy sauce, sherry and cornstarch; mix well. In a wok or large non-stick frying pan, heat 1 tablespoon cooking oil over medium-high heat. Add cashews and stir-fry about 30 seconds. Remove from pan. Heat remaining oil. Add white parts of scallion, chopped green or red pepper and pepper flakes, stirring for 30 seconds. Add chicken and marinade; stir-fry 2 minutes. Add remaining soy sauce mixture and green scallion parts and sweet red peppers, if using, and cook 1-2 minutes or until meat is thoroughly heated through and vegetables are slightly tender. Stir in reserved cashews.