ingredients (serves 4):
soy sauce- 3 Tbs
rice wine- 1 Tbs
ginger- 2 tsp grated or powder
chicken- 1 lb (500 g), cut into bite sized pieces
Worcestershire sauce- 1 tsp
Asian sesame oil- 1 tsp
sugar- 1/2 tsp
cornstarch (cornflour)- 1/4 tsp
corn or peanut oil- 3 Tbs
green (spring) onions- 2, chopped
salted roasted cashews- 1 cup
steamed rice- for serving
broccoli- 1 lb
1. marinate the chicken
in a large bowl, stir together 2 Tbs of the soy sauce, the rice wine, and the ginger. stir in the chicken to coat evenly and set aside for 15 minutes.
2. make the sauce
in a small bowl, combine 2 Tbs water, the remaining 1 Tbs soy sauce, and the Worcestershire sauce, sesame oil, sugar and cornstarch and stir to dissolve the sugar and cornstarch.
3. stir-fry the chicken
heat a wok or large frying pan over high heat until very hot and add 2 Tbs of the corn oil. remove the chicken from the marinade, draining it well, and discard the marinade. add the chicken to the wok and stir-fry until opaque, about 3 minutes. using a slotted spoon, transfer the chicken to a bowl. return the pan to medium heat and add the remaining 1 Tbs corn oil. add the green onions and stir-fry for about 10 seconds until fragrant. return the chicken to the pan and add the cashews. give the sauce a quick stir, add to the pan, and stir until the sauce thickens slightly, 1-2 minutes. serve with the rice.
bring a pot of salted water to a boil, add the broccoli, and cook just until bright green and tender crisp, about 3 minutes. drain well, place in a dish, drizzle lightly with soy sauce and chile or sesame oil, toss and serve.
*courtesy of williams-sonoma "food made fast: asian"