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
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mix together in a jar or measuring cup, the ginger, soy sauce, mirin, sugar, hot chili sauce and cornstarch
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heat 2-3 tbl peanut oil in a wok
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season chicken with salt & pepper
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cook chicken and garlic in the wok, until cooked thru
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remove chicken
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stir-fry cashews until browned and remove
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add onions, carrots and celery and stir-fry for 2-3 minutes
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add back in chicken and cashews and stir together
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add sauce and stir-fry until thickened
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serve over steamed jasmine rice
