Chicken and Broccoli with Cashews

Serves 2

8 oz chicken breast cut into bite sized pieces

1 tsp baking soda

1 tsp corn starch

6 slices ginger root

1 tsp canola oil

2 TBSP rice wine divided

1 tsp tamari

1 TBSP oyster sauce

1/4 - 1/2 tsp sesame oil to taste

1 tsp sugar

3 tsp water

2 cups broccoli florets (fresh or frozen)

1/2 cup cashews

2 cups cooked jasmine or other rice

Place the cut up chicken breast in a bowl and sprinkle on the baking soda. Mix well. Let sit for 20 minutes. Rinse the baking soda off the chicken and pat dry.

Mix the cornstarch and 1 TBSP of rice wine and add to the chicken pieces and let marinate for 15 minutes.

While the chicken is marinating place a wok or large saute pan over high heat. If your broccoli is frozen add it to the hot wok, cover and let it steam until just tender. If it is fresh add it and about 1/8 cup water, cover and let it steam until just tender. Remove the broccoli and set aside.

Mix together the tamari, oyster sauce, remaining TBSP of rice wine, sugar, water and sesame oil. Have ready for the stir fry.

Return the wok to the heat and add the canola oil. Add the ginger root and stir it around until you start to smell the ginger cooking. Remove the pieces of ginger from the oil. Add the chicken and its marinade and stirfry quickly until the chicken is just cooked. Add the broccoli back in and pour in the sauce ingredients. Mix in the cashews, stir once or twice and turn off the heat.

Serve half of the stir fry over 1 cup of the prepared rice.