Print Recipe
Ingredients
- 2 tsp minced ginger
- ΒΌ cup soy sauce
- 2 tbl mirin or dry sherry
- 1 tsp sugar
- 1 tsp hot chili sauce
- 2 tsp corn starch
- peanut oil
- 2 lbs boneless chicken breasts cut into 1/2-inch dice
- salt & pepper
- 2 cloves garlic minced
- 1 cup cashews
- 1 onion diced
- 3 carrots diced
- 1 cup of celery diced
Instructions
-
mix together in a jar or measuring cup, the ginger, soy sauce, mirin, sugar, hot chili sauce and cornstarch
-
heat 2-3 tbl peanut oil in a wok
-
season chicken with salt & pepper
-
cook chicken and garlic in the wok, until cooked thru
-
remove chicken
-
stir-fry cashews until browned and remove
-
add onions, carrots and celery and stir-fry for 2-3 minutes
-
add back in chicken and cashews and stir together
-
add sauce and stir-fry until thickened
-
serve over steamed jasmine rice