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In this colorful, flavorful dish everything cooks quickly, so have all ingredients prepared and
at hand before starting to cook.
Directions
- Start the rice: in a saucepan, combine rice, 3 cups water, and 1 teaspoon
salt. Bring to a boil, reduce heat to maintain a simmer, and cook, lid ajar, until rice is tender
and water absorbed, about 20-25 minutes. (Add 15-20 minutes, if using brown rice.)
While
rice cooks, prepare remaining ingredients. Cut chicken into cubes, about 1/2 inch. Mix sherry and
cornstarch, add diced chicken, and stir to blend. Set aside.
Cut carrots into matchsticks
or very thin slices. Remove any strings from peas (leave in pods) and cut pods into thirds. Slice
garlic and onion thinly; separate onion slices into rings. Mince ginger.
In wok or large
skillet, heat the oil over medium heat. When hot, add ginger, garlic and onion. Cook, stirring,
about 30 seconds. Raise heat, add chicken and its liquid and let cook for a minute or two before
stirring to turn pieces over. Add carrots, peas, and soy sauce. Cook, stirring, until carrots are
still a bit crunchy, a few minutes. Stir in the cashews and empty wok into a serving dish.
Return pan to heat and add 1/2 cup water, stirring to dissolve any browned bits in pan. Pour over
chicken.
Serve over rice.
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