Well my camera can’t decide if it wants to die or not. For a couple weeks I couldn’t actually get it to take a picture hence the ugly flash picture below, now it’s back to working…who knows? Indecisive…not that I can ever be that way.
This was good, I ended up taking the suggestion of doubling the sauce but wish I had also added another vegetable such as broccoli to the dish, both of these changes are reflected below.
Adapted from Dinner & Dessert (originally from William-Sonoma/Amber’s Delectable Delights)
- 5 Tbsp. soy sauce (I used reduced sodium)
- 2 Tbsp. rice wine or dry sherry
- 2 tsp. fresh ginger, grated
- 1 lb. boneless, skinless chicken, cut into chunks
- 1 1/2 tsp. Worcestershire sauce
- 3 Tbsp. water
- 1 1/2 tsp. sesame oil
- 1 tsp. sugar
- 1/2 tsp. cornstarch
- 2 1/2 Tbsp. canola oil
- 3 Tbsp. honey
- 2 green onions, chopped
- 1 cup salted cashews
- 1 cup broccoli florets, steamed
- Steamed rice
Combine together the chicken, 2 Tbsp. of soy sauce, sherry, and ginger. Let sit for 15 minutes. Meanwhile, stir together water, remaining soy sauce, Worcestershire, sesame oil, sugar, honey, and cornstarch in a small bowl.
Heat wok or large pan over high heat. Once hot, add 2 Tbsp. of canola oil. Drain the chicken well and then place in the pan to stir-fry until cooked through. Remove the chicken from the pan, and reduce heat to medium. Add the remaining 1 Tbs. corn oil then the broccoli and green onions. Once you can smell the green onions (20 seconds or less), add the chicken, cornstarch mixture and the cashews to the pan, allowing the sauce to reduce for 1-2 minutes.
Serve over steamed rice.