Stir-fried Chicken with Vegetables and Rice Recipe

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In this colorful, flavorful dish everything cooks quickly, so have all ingredients prepared and at hand before starting to cook.

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Servings:

Ingredients

Container:wok or large skillet

Directions

PREP

10 mins

COOK

30 mins

READY IN

45 mins

Start the rice: in a saucepan, combine rice, 3 cups water, and 1 teaspoon salt. Bring to a boil, reduce heat to maintain a simmer, and cook, lid ajar, until rice is tender and water absorbed, about 20-25 minutes. (Add 15-20 minutes, if using brown rice.)
While rice cooks, prepare remaining ingredients. Cut chicken into cubes, about 1/2 inch. Mix sherry and cornstarch, add diced chicken, and stir to blend. Set aside.
Cut carrots into matchsticks or very thin slices. Remove any strings from peas (leave in pods) and cut pods into thirds. Slice garlic and onion thinly; separate onion slices into rings. Mince ginger.
In wok or large skillet, heat the oil over medium heat. When hot, add ginger, garlic and onion. Cook, stirring, about 30 seconds. Raise heat, add chicken and its liquid and let cook for a minute or two before stirring to turn pieces over. Add carrots, peas, and soy sauce. Cook, stirring, until carrots are still a bit crunchy, a few minutes. Stir in the cashews and empty wok into a serving dish. Return pan to heat and add 1/2 cup water, stirring to dissolve any browned bits in pan. Pour over chicken.
Serve over rice.