Stir-Fry.... Fry-Stir

Cashew Chicken with Red Bell Peppers and Broccoli:

Another great stir-fry recipe. The mix between the cashews and broccoli really add a great crunch to the overall dish. The sauce is thick and a bit sweet but coats the ingredients well. I recommend wheat rice and a glass of cold, homemade ice tea. Enjoy.

Ingredients:
2 tsp. cornstarch
2 TBSP reduced-sodium soy sauce
1 TBSP rice vinegar
3 TBSP hoisin sauce
2 tsp. light brown sugar
1 tsp. canola oil
1 lb Stir fry chicken breast
1 TBSP fresh grated ginger (I did not use this because I forgot to get some, I did not notice it missing)
1 TBSP minced garlic
1 red bell pepper, chopped
12 oz fresh broccoli florets
1/4 C water
2 C rice - follow box instructions
2/3 C roasted, unsalted cashews (can be found in bulk in your local grocery store)
3 scallions, thinly sliced

Directions:

In a small bowl, whisk together cornstarch, soy sauce, and vinegar until evenly blended, then whisk in hoisin sauce and brown sugar. Place to the side and save for later.

Begin cooking rice according to box instructions.

Heat the oil in a large skillet over medium-high heat. When hot add chicken. Cook and stir until just cooked through, approximately 6 minutes. Transfer cooked chicken to a plate.

Add ginger and garlic to the pan and cook and stir until fragrant, about 1 minute. Add bell pepper, broccoli, and water. Cover and cook until broccoli is crisp-tender, about 3-4 minutes.

Re-whisk sauce. Add to the pan with cooked chicken, cashews and scallions. Toss and stir until sauce simmers and vegetables are coated with sauce.

Serve over cooked rice and enjoy.

(This recipe was found in the Fresh Magazine Hannaford Supermarket publishes every 2 months)