It doesn’t get much easier than this. You can substitute another chicken breast for the boneless thighs if you desire. This goes from prep to table in 20 minutes. Start the rice cooking before you begin prepping the stir-fry and both should finish up at the same time. To save time you can buy stir-fry vegetable mixes, either in the produce section of the store (remember to wash thoroughly before using) or in the freezer section. I usually add some chopped green onions to the mix, but it’s optional.
- ½ cup chicken broth
- 2 tbsp soy sauce
- 2 tbsp cornstarch
- 2 tbsp oil (sesame oil if desired)
- 2 boneless chicken breasts, cubed
- 3 boneless chicken thighs, cubed
- 4 oz sliced carrots
- 4 oz broccoli crowns
- 4 oz snow peas
- 1 small yellow squash, sliced
- 1 tsp crushed garlic
- ¾ cup whole cashews
wok or deep skillet
Mix together chicken broth and soy sauce, add cornstarch, mix well. Set aside. Heat 1 tbsp oil in wok, add chicken and stir-fry quickly, 5 – 7 minutes, move to one side. Add remaining oil, when heated, add vegetables and stir-fry additional 5 minutes. Mix chicken, vegetable and soy mixture, bring to a boil 1 minute, reduce heat and let simmer 2-4 minutes and add cashews. Serve over rice or rice noodles.