Cashew Chicken - cooking recipe

Ingredients

1 Tbsp. sesame oil
1/2 c. rice vinegar
1/4 c. cooking sherry
1 tsp. garlic powder
1 1/2 lb. skinless, boneless chicken, cubed
3 Tbsp. cooking oil
3 c. broccoli florets
1 c. thinly sliced carrots
2 tsp. cornstarch
1/2 c. soy sauce
1/3 c. hoisin sauce
1 Tbsp. ground ginger
1 c. roasted salted cashews
cooked rice

Preparation

In a large bowl, combine first 4 ingredients; add chicken and toss to coat.
Cover and refrigerate for 2 hours.
Remove chicken from marinade and reserve marinade.
Heat oil and stir-fry chicken for 2 to 3 minutes or until it is no longer pink.
With a slotted spoon, remove chicken and set aside.
In the same skillet, stir-fry broccoli and carrots for 3 minutes or just until crisp-tender.
Combine cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade.
Stir into vegetables.
Cook and stir until slightly thickened and heated through.
Stir in cashews and chicken; heat through.
Serve over rice.
Yields 6 servings.