Tuesday, May 5, 2009

Five-spice chicken stir fry

Five-spice powder is fabulous: it contains a combination of cloves, fennel, cinnamon, anise, and peppercorns. If you don't have access to any five-spice mix, just blend up your own!

Five-Spice Chicken Stir Fry

White rice

6 T soy sauce
3 T sherry
1 c chicken broth
1 T cornstarch
1 1/2 t sugar
3/4 t Chinese five spice powder
Pinch of crushed red pepper

1 1/2 lb chicken, chopped
Canola oil
Onion, chopped
2 cloves of garlic, minced
1 T fresh ginger, minced
Red bell pepper, chopped
1 1/2 c fresh snow peas
1/2 c cashews, chopped
2 scallions, sliced thinly

Prepare rice according to directions. Mix the soy sauce through the red pepper in a small bowl and set aside.

Stir fry the chicken in oil until browned on all sides. Remove from wok and set aside. Stir fry the onion, garlic, and ginger for 2 to 3 minutes until soft. Add the bell pepper and the snow peas, cooking for 2 to 3 more minutes.

Add the soy sauce mixture to the wok and simmer for a couple of minutes. Return the chicken to the wok and reheat. Stir in the cashews. Serve over rice with scallions for garnish.

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