- Cut chicken into thin slices.
- Place wok or large skillet over high heat until hot. Add oil, swirling to coat sides of pan. Add ginger and chili peppers, cook and stir until fragrant.
- Add chicken and stir-fry 3 minutes. Add onion, zucchini, broth, sherry and stir-fry sauce; cover and cook 1 minute, or until vegetables are tender-crisp.
- Stir in cashews; serve immediately.
ingredients
3 boneless, skinless chicken breast halves, cut into thin slices
2 tablespooons vegetable oil
2 teaspoons minced fresh ginger root
6 to 8 whole red chili peppers
1 small onion, thinly sliced
1 small zucchini, thinly sliced
2 tablespoons chicken broth or water
1 tablespoon dry sherry
3 tablespoons Kikkoman Stir-Fry Sauce
1/2 cup unsalted roasted cashews
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
