I modified this recipe from one in one of my favorite cookbooks, Cook Yourself Thin Faster, on a night that I didn't have dinner planned, but didn't have funds in the budget to order out. We were craving Chinese, so I scrounged through the fridge, flipped through a couple of cookbooks, and decided on this. Maile absolutely loves Chinese food, and she even asked for seconds. We have an electric wok, but a large saute pan would work just as well.
I'd love to know what you think of this recipe, too!
- 3/4 pound chicken breast tenders, halved
- 3 tablespoons low-sodium soy sauce
- 3/4 cup low-sodium chicken broth
- 2 teaspoons cornstarch
- 1/2 teaspoon dark sesame oil
- Pinch of crushed red pepper
- Pinch of brown sugar
- Cooking spray
- 3 garlic cloves, thinly sliced
- 1 (10-ounce) bag baby carrots, thinly sliced
- 2 cups cooked brown rice, for serving
- 1/4 cup roasted cashew nuts, roughly chopped
Place the chicken in a small bowl, add 1 tablespoon soy sauce, and toss until thoroughly combined. Let sit for 5 minutes.
In a small bowl, combine 1/4 cup chicken broth, the remaining 2 tablespoons of soy sauce, the cornstarch, sesame oil, crushed red pepper, and brown sugar; set aside.
Oil a wok, and heat on high until hot. Reduce heat, add the chicken and quickly stir-fry until no longer pink, about 2 to 3 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil to keep warm.
Add the garlic to the wok and cook until slightly softened and fragrant, about 30 seconds. Add the carrots and remaining 1/2 cup of chicken broth and cook, stirring, until the carrots are slightly tender but still crisp, about 2 minutes. Add the soy sauce mixture and return the chicken to the wok to reheat gently and thicken the sauce.
Toss to combine thoroughly and serve immediately with rice, garnished with the chopped cashews.