Prep 15 mins
Cook 15 mins
Goes well over brown rice.
- 1 tablespoon cornstarch
- 1 cup chicken broth
- 3 tablespoons dry sherry
- 2 tablespoons tamari soy sauce (can sub with soy sauce)
- 1⁄2 teaspoon Tabasco sauce
- 1 tablespoon peanut oil
- 3 whole boneless skinless chicken breasts, cut in 1 inch chunks
- 2 slices fresh gingerroot, 1/4 inch thick each
- 3 cups broccoli florets
- 1 medium sweet red pepper, cut in 1 inch squares
- 8 ounces fresh mushrooms, sliced
- 5 -6 scallions, slivered
- 1 clove garlic, crushed or minced
- 1⁄3 cup roasted cashews (can sub peanuts)
- Combine cornstarch, chicken broth, sherry, tamari sauce and Tobasco in a bowl and mix well, set aside.
- Heat the oil in a hot skillet or wok.
- When the oil is hot add the chicken and the ginger and cook until chicken is done but not browned, stirring constantly.
- Remove and discard the ginger.
- Set chicken aside in a bowl.
- Using same pan or wok, now add the broccoli, red pepper, mushrooms, scallions and garlic.
- Cook about 3 minutes (slightly longer if broccoli flowerets are large), stirring constantly until broccoli and peppers are heated through but not too soft.
- Combine the broth mixture with the vegetables and stir until sauce starts to thicken slightly.
- Add chicken back into vegetable mixture.
- Sprinkle with the nuts and serve immediately (over or with rice).
I tried this because of the rave reviews, and was very dissapointed. The sauce was very watery, as well as bland. I will not make this again.
This recipe is a family favorite. Only sub i made was red wine for sherry and i added the cornstarch seperately with a teaspoon of the broth, to get it to thicken a bit better. Love it!
Outstanding!! Prepared as written. Served over yellow chicken flavored rice and garnished with fried rice noodles.