Ingredients
12 oz chicken strips, from chicken breasts
2 tsp olive oil, sesame oil, or canola oil
3 cup broccoli florets, chopped
2 cloves garlic, minced
1 yellow bell pepper, seeded and cored, or green or red bell pepper
½ tsp ground ginger
½ cup low-sodium chicken broth
2 tsp cornstarch
3 tbsp Worcestershire sauce, or low-sodium soy sauce
water, or vegetable stock, as needed
dry-roasted cashews, chopped
fresh cilantro, torn sprigs
steamed rice
Preparation
In a small bowl, prepare a mixture of Worcestershire sauce, chicken broth, ginger, and cornstarch. This acts as the cornstarch mixture.
Preheat a wide skillet containing some canola oil on medium-high. Throw in some garlic and the chicken breasts and saute for 5 minutes.
Remove the chicken and lower the skillet’s temperature. Then add bell pepper and broccoli florets to the skillet. Saute the vegetables briefly.
Add the cornstarch mixture and allow to thicken briefly, then add the cooked chicken in the same skillet.
Bring the mixture to a simmer and stir for about 6 to 7 minutes. You may need to add water or vegetable stock to avoid thickening the sauce too much.
Once finished, garnish your cooked chicken stir fry with cashews and cilantro. Serve it hot with rice and enjoy your meal.
