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