INGREDIENTS:
For glaze: In a medium jar, combine all ingredients and set aside.
For stir-fry: Heat a wok or skillet over high heat. Add oil and red pepper flakes. Add chicken and stir-fry for 1 to 2 minutes. Add broccoli and carrots and continue stir-frying for 1 to 2 minutes more. Add cashews and glaze mixture and heat for 30 seconds, or until sauce has thickened slightly and taken on a glaze-like quality. Serve hot.
SERVES: 4
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
- 1 – 3 tablespoons oil
- 1 teaspoon red pepper flakes
- 1 bunch broccoli, cut up and blanched
- 1/2 cup carrots, thinly sliced and blanched
- 1/2 cup cashews or peanuts
- 1 tablespoon yellow rice wine
- 3 – 4 tablespoons soy sauce
- 2 teaspoons vinegar (cider or chinkiany)
- 2 teaspoons sugar
For glaze: In a medium jar, combine all ingredients and set aside.
For stir-fry: Heat a wok or skillet over high heat. Add oil and red pepper flakes. Add chicken and stir-fry for 1 to 2 minutes. Add broccoli and carrots and continue stir-frying for 1 to 2 minutes more. Add cashews and glaze mixture and heat for 30 seconds, or until sauce has thickened slightly and taken on a glaze-like quality. Serve hot.
SERVES: 4
