It was so good I had to take a picture.
Here's the recipe:
Garlic Chicken Stir-Fry
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 cup broccoli florets
1/2 cup julienned carrots
1 cup mushrooms, halved
1 red bell pepper, cored and thinly sliced
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
salt and pepper to taste
4 cloves garlic, minced
1/4 cup cashew halves
3/4 cup chicken broth
1 1/2 teaspoons sugar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons cornstarch
1. In a large pan, heat 1 teaspoon oil over medium-high heat.
2. Add the broccoli, carrots, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
3. Remove vegetables from the pan; keep warm.
4. Heat remaining oil over high heat.
5. Add chicken to the pan in a single layer and season with salt and pepper. Cook for 4 minutes per side or until chicken is browned and cooked through.
6. Lower heat to medium and add garlic and cashews; cook for 30 seconds.
7. Add the vegetables back into the pan.
8. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
9. Pour the sauce over the chicken and vegetables and bring to a simmer. Simmer for 1-2 minutes or until the sauce has just thickened.
10. Serve immediately with steamed rice.
I don't think I will make any changes to this recipe, we like it exactly as it is!
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