If you like Asian food, then give this a try, it’s light, full of texture, flavor and a little crunch. It’s a favorite at our house and you can feel good knowing its natural and homemade.
- 4 cups fresh shredded cabbage
- 4 4-ounce chicken breasts
- 1 cup diced carrots
- 2 cups fresh broccoli, chopped
- 2 tsp fresh chopped ginger
- 2 tablespoons sesame oil
- 2 garlic cloves
- 8 ounce package fresh mushroom
- 1/2 c shredded bell pepper (we used red, yellow and orange)
- 1 tbsp cornstarch
- 1 tbsp sesame seeds
- 1/2 c soy sauce (low sodium)
- 1 tsp red pepper flakes
- 2 tbsp sugar
- 2 green onion
- 1 cup cashews
- 2 cups baby corn
- Slice chicken breasts thinly and across the grain and place in mixing bowl.
- In a separate small bowl, combine 1/4 cup soy sauce, cornstarch and sugar and mix until combined.
- Add to chicken and mix to cover chicken. Allow to set for 15-30 minutes. This is when you can prepare vegetables.
- In a large sauté pan or wok, heat 2 tbsp vegetable oil, add chicken and cook until done( about 7 minutes. Remove chicken and set aside while leaving remaining liquid.
- To pan, add carrots and peppers and sauté for 3 minutes. Add cabbage, broccoli and mushrooms and cook for 3-4 minutes or until desired crispness.
- Return chicken to pan and add remaining ingredients, sesame oil, garlic chopped, baby corn and ginger and heat for 2-3 minutes.
- Add cashews and toss.
- Serve over rice and top with chopped green onions and sesame seeds.