1. In a large plastic back (gallon zipper bag), combine first four ingredients; add chicken& toss to coat. 2. Seal& marinate in refrigerator for two hours. 3. Remove chicken from marinade& reserve marinade. 4. Heat oil in a wok or large skillet. 5. Stir-fry chicken for 2-3 minutes or until no longer pink. 6. With a slotted spoon, remove chicken and set aside. 7. In the same skillet, stir-fry broccoli& carrots for 3 minutes or just until crisp-tender. 8. Combine cornstarch, soy sauce, hoisin sauce, ginger& reserved marinade; stir into veggies. 9. Cook and stir until slightly thickened and heated through. 10. Stir in cashews and chicken; heat through. 11. Serve over rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
