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Chicken and Broccoli Stir-Fry with Cashews Recipe

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This recipe for Chicken and Broccoli Stir-Fry with Cashews, by , is from Johnson Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jyl Duffy


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

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.

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Recipe from Guideposts Magazine, June 2010




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