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Ingredients
Cook
1 Tbsp. (15 mL) vegetable oil, divided
3/4 lb. (375 g) boneless, skinless chicken breasts, cut into strips
2 tsp. (10 mL) finely chopped fresh ginger
1 Tbsp. (15 mL) finely chopped garlic
1/4 tsp. (1 mL) crushed red pepper flakes
4 cups (1 L) raw vegetables *
1 cup (250 mL) water
1 Knorr® Bovril® Chicken Bouillon Sachet **
1 Tbsp. (15 mL) cornstarch
2 Tbsp. (30 mL) soy sauce
1/2 cup (125 mL) roasted cashews
1.Heat 1/2 of the vegetable oil in wok or large skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost cooked, about 3 minutes. Remove chicken and set aside.
2.Add remaining oil to wok and cook ginger, garlic, red pepper flakes and vegetables, stirring occasionally, about 1 minute. Stir in water and Knorr® Bovril® Chicken Bouillon Sachet. Cook covered until vegetables are tender-crisp, about 2 minutes.
3.Return chicken to wok. Combine soy sauce with cornstarch, then stir into wok. Cook, stirring frequently, until thickened, about 1 minute. Sprinkle with cashews and serve, if desired, over noodles or rice
@taste foodies
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