Ingredients: |
Ingredients: juice of 1 lime 1/2 tsp. sea salt 4 skinless, boneless chicken thighs, cut into bite-size pieces
2 tsp. cornstarch 1/4 c. cold water 1/2 c. tamari/soy sauce 1/4 c. water 2 T. maple syrup 2 1/2 T. freshly squeezed lime juice 2 T. brown rice vinegar 3 tsp. garlic, minced 3 tsp. fresh ginger, minced pinch cayenne pepper
t tsp. toasted sesame oil 1/2# broccoli
2 T. light sesame oil
1/2 c. toasted cashews
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Directions: |
Directions:Stir juice of 1 lime & salt. Add chicken and marinate 20 min. in refrigerator.
Whisk cornstarch with cold water til completely dissolved. In small pan stir tamari, water, maple syrup, lime juice, vinegar 2 tsp. garlic, 2 tsp. ginger and cayenne over medium heat to boil. Lower head and simmer, uncovered till sauce begins to thicken and reduced by 1/3, about 4 minutes. Stir in cornstarch, whisking continuously. Stir in toasted sesame oil and remove from heat.
Cut broccoli florets into bite-size pieces. Trim and peel stems and cut into bite-size pieces, keeping separate from florets. Heat wok over high 2 minutes then add light sesame oil and swirl to coat pan. Add remaining 1 tsp. each garlic and ginger and fry 1-2 min. Stir in chicken and toss constantly 2 minutes. Add broccoli stalks and stir- fry til bright green, Add florets and continue frying til bright green, about 2 minutes. Pour in sauce and fry another 30 seconds, tossing constantly.
Serve immediately, garnished with cashews. |