Stir Fry of Chicken, Broccoli and Cashews

Stir fries are such a great weeknight meal because they can be made with any sort of meat including pork, beef or chicken as well as various seafood like shrimp or scallops.  It goes even quicker if you have leftover roast chicken or some remaining steak from the weekend bbq.  Because of the versatility of the ingredients a stir fry can be made to please practically anyone's taste.  I tend to purchase boneless skinless chicken breasts and keep them in the freezer for just this reason.  When I have a hankering for take-out made-in I thaw a chicken breast in the microwave in a matter of minutes and poach it in some simmering salted water for about 20 minutes until cooked through.  Let rest on plate until cool enough to handle and shred into bite sized pieces.  When it's time to stir fry, it will only take a fraction of the time because the chicken is already cooked.  You could even freeze the cooked and shredded chicken in a small container and it's that much easier for you to prepare a fabulous, healthy and delicious weeknight meal on a moment's notice. 

Stir Fry of Chicken, Broccoli and Cashews
1 boneless skinless chicken breast, cooked and shredded
1 cup broccoli florets
1/4 cup cashews
1/2 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup soy sauce
1 tablespoon corn start
2 tablespoons rice vinegar
1 tablespoon Asian chili sauce
drizzle of toasted sesame oil

In a mixing bowl combine 1/4 cup water with cornstarch, soy sauce, chili sauce, rice vinegar and sesame oil.  Set aside.  In a large skillet or wok heat about 2 tablespoon canola oil and add onions.  Stir fry for 1-2 minutes.  Add broccoli, cashews, garlic and ginger and continue to stir fry for a few minutes until vegetables are tender.  Add chicken and soy sauce mixture and stir to combine.  If sauce is too thick once it comes to a boil, add a few tablespoons of water to thin.  Let simmer on a  low heat for about 5 minutes.  Serve hot and a bed of steamed Jasmine rice.