From, "Above & Beyond Parsley... Food for the Senses," published in cooperation with your Daily InBox newsletter.


  • 1 pound boneless, skinless chicken breasts, cut into 1/2-inch chunks
  • 1 – 3 tablespoons oil
  • 1 teaspoon red pepper flakes
  • 1 bunch broccoli, cut up and blanched
  • 1/2 cup carrots, thinly sliced and blanched
  • 1/2 cup cashews or peanuts
For Glaze:
  • 1 tablespoon yellow rice wine
  • 3 – 4 tablespoons soy sauce
  • 2 teaspoons vinegar (cider or chinkiany)
  • 2 teaspoons sugar

For glaze:  In a medium jar, combine all ingredients and set aside.

For stir-fry:  Heat a wok or skillet over high heat.  Add oil and red pepper flakes.  Add chicken and stir-fry for 1 to 2 minutes.  Add broccoli and carrots and continue stir-frying for 1 to 2 minutes more.  Add cashews and glaze mixture and heat for 30 seconds, or until sauce has thickened slightly and taken on a glaze-like quality.  Serve hot.


more from beliefnet and our partners
Close Ad