From bounce@cheftochef.net Wed May 26 08:59:32 2004 Date: Wed, 26 May 2004 02:19:48 +0000 (UTC) From: Chef2Chef Recipe Club Reply-To: newsletter@cheftochef.net Newsgroups: rec.food.recipes Subject: Chicken Stir-Fry with Broccoli and Cashews Followup-To: rec.food.cooking, rec.food.recipes Chicken Stir-Fry with Broccoli and Cashews You need to have all your prep done and arranged around your station at the stove before you start to cook this delicious quickie. Make sure your rice is steaming before you start cooking the main dish! (This is another goodie for the day you practice boning chicken breasts (just in case you're not pleased with the results!) Makes 6 servings 1/4 cup soy sauce 1 1/2 tablespoons sherry 3/4 teaspoons freshly grated ginger 1 1/2 pounds boneless chicken 1 pound broccoli, peel stems breast, cut in 1" pieces 7 tablespoons peanut oil, divided 1/2 cup sliced green onions 1 large clove garlic, crushed and finely chopped 1 1/2 cups coarsely chopped cashews Mix soy sauce, sherry, ginger and chicken in a small bowl. Mix and let stand 10 minutes. Meanwhile, cut florets off broccoli and reserve. Cut tough ends off stalks. Diagonally slice stalks into 1/4-inch thick slices. Steam over boiling water 3 to 4 minutes, until crisp-tender. Drain, rinse under cold water. Dry. Assemble all ingredients on a prep tray near the stove. Heat 4 tablespoons oil in a wok or large skillet. Add green onions, garlic and cashews; cook and stir 3 minutes. Transfer mixture to a small bowl. Heat remaining oil in a wok. Add chicken mixture; stir-fry 6 minutes, or until chicken is opaque. Stir in nut mixture and broccoli. Toss until hot. Serve with rice. Chef2Chef Recipe Club Member Forum: http://forums.chef2chef.net ARCHIVE: at: http://chef2chef.net/news/club/ -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/