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Active Time : 20 minutes
Total Time : 45 minutes
Serves : 4 servings


  • 6 tablespoons less sodium soy sauce
  • 4 tablespoons oyster sauce
  • 2 tablespoons dry sherry
  • 2 tablespoons corn starch
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped fresh gingerroot
  • 1 pound boneless, skinless chicken breasts thinly sliced
  • 1 tablespoons pure vegetable oil divided
  • 1 16 ounce package frozen broccoli stir-fry blend (16 ounce)
  • 1/2 cup cashew halves & pieces
  • - cooked long grain white rice


In medium bowl, combine soy sauce, oyster sauce, sherry, corn starch, garlic and gingerroot; whisk until well combined. Add chicken; toss to coat. Marinate 30 minutes.

In wok or large sauté pan, heat 1 tablespoon oil over high heat. Add vegetables; stir-fry 3-4 minutes or until vegetables are heated through. Remove vegetables from pan; set aside.

Add remaining 1 tablespoon oil to wok. Add chicken, reserving marinade; stir-fry 2-3 minutes or until cooked through.

Add vegetables and reserved marinade to wok. Stir-fry until sauce is glazed. Serve with cooked rice.