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Categories:
chicken breasts sherry soy sauce cornstarch corn syrup white vinegar peanut oil green pepper cashews green onions garlic ground ginger rice
Viewed: 30 - Published at: 5 years agoIngredients
- 2 large boneless, skinless chicken breasts (about 14 oz.)
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 1 tablespoon plus 1 tsp. cornstarch
- 2 tablespoons dark corn syrup
- 1 tablespoon distilled white vinegar
- 1/4 cup peanut oil
- 1/2 cup coarsely chopped green pepper
- 1/2 cup cashews
- 2 tablespoons sliced green onions (white and green parts only)
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- Hot cooked long-grain rice
Method
- Cut chicken into 1-inch pieces. Stir together sherry, next 4 ingredients, and 1/4 cup water in a small bowl.
- Heat a large skillet over high heat for 2 minutes. Add peanut oil, and tilt skillet to coat sides; heat 2 minutes.
- Add chicken, and stir-fry 2 to 3 minutes or until chicken turns white. Move chicken to perimeter of skillet. Add green pepper and cashews; stir-fry 30 seconds, and move to perimeter of skillet. Add onions, garlic, and ginger; stir-fry 1 minute, and move to perimeter of skillet.
- Add sherry mixture, and bring to a boil, stirring constantly. Cook 1 minute, stirring all ingredients into sauce. Serve over rice.
