Five-Spice Chicken and Cashew Stir-Fry

Periodically, my mother will send me the "Hannaford Fresh" magazine she gets from the grocery store. It has a whole bunch of recipes in it and usually has a food themes for a couple sections in each book. The best part about these books is that they have pictures for every single recipe - which I love. This recipe is from the March-April 2009 issue.

I am also taking pride in this recipe because its the first meaty posting of the blog! :)

Ingredients

• 1 tbsp canola oil
• 1 1/2 lbs chicken (cut into stir fry strips either before or after cooking)
• 1/4 tsp salt, to taste
• 1/8 tsp pepper
• 1 med onion, diced
  
• 4 tsp minced garlic
• 1 tbsp minced ginger*
• 1 red bell pepper, diced
• 1 1/2 c snow pea pods
• 6 tbsp soy sauce (low-sodium)
• 3/4+ c chicken broth (low-sodium)
  
• 3 tbsp sherry
• 1 tbsp cornstarch
• 1 1/2 tsp sugar
• 3/4 tsp Chinese five-spice powder (I found in asian section)
  
• 1/8 tsp crushed red pepper
• 1/2 c cashews (roasted)
• Rice (white/brown)**
• 2 scallions, thinly sliced (optional garnish)

* I had mincing fresh ginger, so I've taken to buying the jars of minced ginger. Just make sure there aren't any wacky, unnecessary ingredients (e.g. high fructose corn syrup) that have been added.
**Make as much rice as you deem appropriate for the dinner. Left over rice doesn't taste as good as fresh, in my opinion.

Recipe

1. Start the rice using directions indicated on package. This recipe takes +/- 30 mins to make. So, plan accordingly.
2. Drizzle oil in a skillet (or wok), over med-high heat. Season chicken (salt & pepper) and cook until done. Remove from pan with done and cover to keep warm.
3. Cook onion, garlic, and ginger in same pan until softened (~2-3 mins)
4. Add the bell pepper and snow peas and cook an additional 2-3 mins. You want these veggies to still be slightly crisp (e.g. don't cook them to death)

To make the sauce add soy sauce, broth, sherry, cornstarch, sugar, five-spice powder, and crushed red pepper. Whisk together. Add to veggies and stir until thickened. You can add more than the indicated 3/4 cup of broth, but your sauce likely won't get as thick as with less liquid.
Add chicken back to pan. Mix in cashews.
Serve stir-fry over bed of rice. Add scallions as garnish.

Servings: 6 (The book says 4, but I think it lies. This recipe makes a LOT of food)