Stir-Fry Chicken & Vegetables
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Ingredients
- 1 cup rice
- 1/2 lb. boneless chicken breasts
- 1 Tbsp. soy sauce
- 1 tsp. cornstarch
- 2 Tbsp. vegetable oil, divided
- 3 stalks celery
- 1 bell pepper
- 1 can bamboo shoots (8 oz.)
- 1/2 cup cashew nuts
- 1/4 cup Soy Vay® Hoisin Garlic Asian Glaze & Marinade
- 1/4 cup chicken broth
- 2 Tbsp. dry sherry or apple juice
- 1 tsp. sesame oil
Prep
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1.Prepare rice according to package instructions.
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2.In a large mixing bowl combine the soy sauce and cornstarch.
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3.Cut the chicken into bite-sized chunks and place it into the bowl.
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4.Stir until all the meat is evenly coated.
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5.Cover and marinate in the fridge for at least 1 hour or longer for more flavor.
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6.Discard any leftover marinade.
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7.Chop the celery and bell pepper.
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8.In an ungreased skillet, toast the cashews over medium heat until they turn golden brown. Set aside.
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9.Heat the 1 tbsp of vegetable oil in a large nonstick frying pan or wok over medium-high heat.
Cook
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1.Cook the chicken until all the juices run clear and it’s reached an internal temperature of at least 165°F.
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2.Remove from the pan and keep warm.
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3.Add remaining oil and stir-fry the celery, bell pepper and bamboo shoots until tender.
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4.In a medium mixing bowl, whisk together the Hoisin Garlic sauce, broth, sherry and sesame oil.
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5.Pour the mixture into the pan along with the chicken and nuts.
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6.Stirring constantly, cook until the sauce starts to thicken and everything is heated through.
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7.Plate over hot rice. Serve immediately.
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