Spicy-Tangy Chicken and Broccoli Stir Fry |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 3 |
|
Chicken, broccoli, and cashews stir-fried in a citrus and red pepper sauce, served over rice. I wanted to make a tasty stir fry with ingredients I had on hand and this is what I came up with. I also didn't have time to marinate. I have the chicken and broccoli cut and ready to go before I start the rice. Once the rice has been on simmer for about 5 of its 20 minutes, I start frying the broccoli/ cashews and the chicken. This results in all ingredients being ready at the same time. Ingredients:
3/4 lb chicken breast, cut into strips |
1/4 cup flour |
2 cups broccoli florets |
1/4 cup cashews |
3 tablespoons olive oil, divided |
2 tablespoons lime juice |
1 tablespoon rice vinegar |
1/2 tablespoon sesame oil |
1 teaspoon gingerroot, minced |
2 teaspoons garlic, minced |
1/2 teaspoon red pepper flakes |
1/2 teaspoon cornstarch |
1 cup cooked rice |
Directions:
1. Rinse and pat dry the chicken and place in a tupperware with lid or a plastic baggie.
2. Toss chicken with the flour to lightly coat it.
3. Combine lime juice, vinegar, sesame oil, ginger, garlic, red pepper flakes, and corn starch in a small bowl.
4. Heat 2 frying pans, each with half the oil, at medium heat.
5. Place broccoli and cashews in one pan.
6. In the other pan, place chicken strips. Fry chicken until lightly browned, turning once. About 3 minutes per side.
7. Add broccoli and cashews to the pan with the chicken. Pour sauce in pan and stir to coat.
8. Reduce heat slightly and let cook for 5 to 7 minutes (the longer it's going to sit, the lower the heat should be).
9. Serve over rice.
|
|