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S Oriental Broth - Chicken Peppers Cashew

S Oriental Broth - Chicken Peppers Cashew comes together with Chicken Tenders Cut In, Soy Sauce Low Sodium, Vegetable Oil At A Time, Sesame Oil, and Garlic Crushed. Keep it handy for the next time you cook it.

Ingredients

• 8 oz
• 1/4 cup
• 1 tsp
• 1 tsp
• 1/2 cup
• 1 tsp
• 1 pinch
• 1/2 tsp
• 1/2 cup
• 1/4 cup
• 1 1/3 cup

Method (preview)

1. 1

   Wash and dry the skinless, boneless, chicken breast tenders and cut into bite-sized pieces.

2. 2

   In a glass bowl, marinate in soy sauce for no more than 20 minutes.

3. 3

   Heat (circulon) wok, adding oils to coat well.

4. 4

   Fry the chicken in batches; shaking off excess cornstarch, and moving cooked pieces up the sides of the wok. (Save the empty marinade bowl for the sauce.)

5. 5

   When chicken is no longer pink, add the peppers, garlic and red pepper flakes (or fresh ginger).

6. 6

   Fry a few minutes.

7. 7

   Add mushrooms and fry 2 minutes.

8. 8

   Season with “Mixed Ground Pepper Corns.” Add 1/2 teaspoon of Southeast Asian

9. 9

   Fish Sauce (optional). Add cashews.

10. 10

    Using the marinade bowl with the leftover cornstarch, add the broth and water and additional soy sauce.

11. 11

    Dissolve the cornstarch.

12. 12

    Make a well in the wok.

13. 13

    Pour solution in middle and heat, stirring until well-cooked and thickened.

14. 14

    Serve at once over rice.