(Yield: 4 servings)
3 boneless, skinless chicken breast halves, cut into thin slices
2 tablespooons vegetable oil
2 teaspoons minced fresh ginger root
6 to 8 whole red chili peppers
1 small onion, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons chicken broth or water
1 tablespoon dry sherry
3 tablespoons Kikkoman Stir-Fry Sauce
1/2 cup unsalted roasted cashews
- Cut chicken into thin slices.
- Place wok or large skillet over high heat until hot. Add oil, swirling to coat sides of pan. Add ginger and chili peppers, cook and stir until fragrant.
- Add chicken and stir-fry 3 minutes. Add onion, zucchini, broth, sherry and stir-fry sauce; cover and cook 1 minute, or until vegetables are tender-crisp.
- Stir in cashews; serve immediately.
If you like this, try...
On any ONE (1) Kikkoman Sauce 10 oz. or larger
On any one (1) Kikkoman product.