Ingredients
1/2 cup rice vinegar2 tablespoons sesame oil1/2 cup sherry2 teaspoons garlic powder1-1/2 pounds skinless boneless chicken, cubed3 tablespoons canola oil3 cups fresh broccoli florets1 cup thinly sliced carrots2 teaspoons cornstarch1/3 cup soy sauce1/3 cup hoisin sauce1 tablespoon ground ginger1 cup roasted salted cashewsHot cooked rice
Preparation
In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade.
Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside.
In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.
