Sunday, May 6, 2007

Cashew Chicken

1 rotisserie chicken, torn apart (or 2 lbs. chicken of any sort)
3 carrots, cut in strips
1 can water chestnuts, diced
1 can bamboo shoots
1 c. broccoli pieces
canola or olive oil

2 tablespoons hoisin sauce
2 tablespoons dark soy sauce
2 tablespoons water
1 teaspoon granulated sugar

If using raw chicken, stir fry in 2 T oil until browned. Remove from wok. Stir fry vegetables, adding more oil if necessary, until tender. While veggies are cooking, mix sauce ingredients. Add chicken back to wok. Pour sauce mix over everything and stirfry until sauce thickens. Serve over rice.

**Vegetables can be changed according to your personal tastes. If using a frozen stirfry mix, 1 bag is enough.

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