Soy Vay®

Prep

• 1.
  Prepare rice according to package instructions.
• 2.
  In a large mixing bowl combine the soy sauce and cornstarch.
• 3.
  Cut the chicken into bite-sized chunks and place it into the bowl.
• 4.
  Stir until all the meat is evenly coated.
• 5.
  Cover and marinate in the fridge for at least 1 hour or longer for more flavor.
• 6.
  Discard any leftover marinade.
• 7.
  Chop the celery and bell pepper.
• 8.
  In an ungreased skillet, toast the cashews over medium heat until they turn golden brown. Set aside.
• 9.
  Heat the 1 tbsp of vegetable oil in a large nonstick frying pan or wok over medium-high heat.

Cook

• 1.
  Cook the chicken until all the juices run clear and it’s reached an internal temperature of at least 165°F.
• 2.
  Remove from the pan and keep warm.
• 3.
  Add remaining oil and stir-fry the celery, bell pepper and bamboo shoots until tender.
• 4.
  In a medium mixing bowl, whisk together the Hoisin Garlic sauce, broth, sherry and sesame oil.
• 5.
  Pour the mixture into the pan along with the chicken and nuts.
• 6.
  Stirring constantly, cook until the sauce starts to thicken and everything is heated through.
• 7.
  Plate over hot rice. Serve immediately.