This recipe hits the nail on the head.  The salty, savory marinated chicken combined with colorful veggies and cashews over rice creates the quintessential stir fry dish.  SO GOOD.  I have a salt tooth from time to time and this is the meal that brings it on home.


1 lb of chicken breast, cut into 2 inch pieces
1/4 cup soy sauce
1 tbsp sherry
1/2 tsp ground ginger
2 cups broccoli florets
1 cup miscellaneous veggies (snow peas, carrots, etc. whatever you want to add)
1/4 cup canola oil
1/2 tsp garlic powder
1 cup whole cashews
cooked white rice


1. In a medium bowl, whisk together the soy sauce, sherry and ground ginger. Add chicken pieces and stir to evenly distribute the marinade. Let the chicken stand for 10 minutes while you prep the veggies.

2. Steam veggies however you prefer til they are tender but not too soft.  Set aside.

3. Now for the fun:  mix half of your canola oil with garlic powder in large skillet or wok on medium-high heat. Add cashews and stir continuously for 3 minutes.  Immediately transfer cashews to a bowl and set aside.

4. Reduce heat to medium.  Add the remaining canola oil to the pan and stir in the chicken and veggies.  Stir constantly for 5-6 minutes until the chicken is cooked all the way through.  Stir in the cashews and take off heat.  Serve immediately over rice.

Adapted from: half hour meals




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