Description

Forget take out Chinese and make your own at home. It's simple to make and can be on the table in less than 30 minutes if using instant rice. Substitute fresh broccoli, snow peas or even frozen stir fry vegetables for the veggies and salted peanuts or alm

Ingredients

• 1 c. rice (jasmine, brown, or instant for quicker preparation)
• 1 to 1 1/4 lb. boneless skinless chicken breast or thighs, cut into 1 inch pieces
• 2 T. cornstarch
• salt and pepper, to taste
• 1 T. canola oil
• 1 T. sesame oil
• ½ c. chicken stock/broth
• 2 T. hoisin sauce (Asian section in grocery stores)
• 1 T. honey
• 2 t. low-sodium soy sauce
• ½ t. rice vinegar (good without as well)
• ½ t. freshly minced ginger, or ¼ t. ground ginger
• ½ t. cornstarch
• ½ red bell pepper, cut into strips
• 2 stalks celery, sliced
• ½ c. sliced water chestnuts
• ¼ c. roasted, salted cashews
• 2 green onions, green parts sliced, for garnish

Steps

1. Cook rice according to package directions; set aside, keeping warm.
2. While rice is cooking, in a medium bowl, combine 2 T. cornstarch, salt and pepper; add chicken; toss to coat.
3. In a large skillet or wok, heat canola and sesame oils over medium-high heat; add chicken; cook until golden brown and chicken is almost finished cooking, about 6-8 minutes.