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Ingredients
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
Instructions
For glaze: 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.