Ingredients
- 1 chicken breast, diced
- 1/2 tablespoon rice wine
- 1 teaspoon cornstarch
- 1-inch piece ginger, sliced
- Any of the following vegetables, sliced or cut into bite-size pieces (the total amount should not exceed the amount of chicken you have): bell peppers, broccoli, carrots, celery, mushrooms, onion, snow peas
- 1 tablespoon soy sauce
- 2 tablespoons cooking oil
- 4 oz cashew halves
- Salt and pepper to taste
Preparation
In a bowl, marinate the chicken with the rice wine and cornstarch for 20 minutes. Heat up a wok with 1 tablespoon oil until it smokes slightly. Add the vegetables and stir-fry until they begin to soften. Place the vegetables in a separate plate. Heat up the wok with another 1 tablespoon oil. Add the ginger and stir-fry for 15 seconds, then add the chicken and soy sauce and stir-fry until the chicken is no longer pink. Add back the vegetables and cashews and stir-fry until the chicken is fully cooked. Add salt and pepper to taste, remove from heat and serve.