Conversion Chart: Here >>
Marinade Ingredients:
1 tablespoon soy sauce
2 teaspoons Chinese rice wine OR dry sherry
2 teaspoons cornstarch
Chicken Ingredients:
3/4 pound boneless, skinless chicken
2 tablespoons vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1 small onion, cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch cubes
1/2 cup chicken broth
2 tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon cornstarch dissolved in 2 teaspoons water
1/2 cup roasted cashews
Procedure:
Combine all marinade ingredients in a bowl.
Cut chicken into 1/2-inch cubes. Add chicken to marinade and stir to coat. Let stand 10 minutes.
Place a wok over high heat until hot. Add vegetable oil, swirling to coat sides. Add ginger and garlic and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry 2 minutes.
Add onion, red pepper, zucchini and broth. Cover and cook until vegetables are tender-crisp, about 2 minutes. Add soy sauce, sesame oil and sugar. Mix well. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add nuts and mix well. Makes 4 servings.
Chef's Notes:
The Chinese rice wine gives the dish a more authentic Chinese taste than the sherry.
Recipe Type: Authentic
Recipe Author: Martin Yan
Original Photograph By:
Photograph Retouched By: Recipe Spy
Recipe Source:
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