STIR-FRY IN A NOODLE BASKET January 24, 2008

Serves 8-10

1 boneless roaster breast, cut into 1/2-inch cubes (about 4 cups)

6 tablespoons soy sauce, divided

2 tablespoons dry sherry

2 tablespoons cornstarch, divided

4 scallions, cut into 1/2-inch slices (3/4 cup)

2 teaspoons minced fresh gingerroot

2 cloves garlic, minced

3 tablespoons cider vinegar

2 teaspoons sugar

2 teaspoons Chinese sesame oil

1/4 teaspoon Cayenne pepper

5 tablespoons vegetable oil, divided

3 cups broccoli flowerets (1 small bunch), blanched

1 1/2 cups sliced carrots (about 3), blanched

3/4 cup sliced water chestnuts

1 can (8-ounces) straw mushrooms, drained, or 1 can (8-ounces) whole button mushrooms, drained

1/2 cup dry roasted cashew nuts

Chicken Recipes - The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue - Used with Permission

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