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Makes:
6 servingsPreparation Time:
25 minutesCooking Time:
15 minutes
Ingredients :
Sauce:
1 1/2 cups375 mLCarnation® Regular, 2% or Fat Free Evaporated Milk
1/2 cup125 mLketchup
3 tbsp45 mLsoy sauce
3 tbsp45 mLvinegar or lemon juice
2 tbsp30 mLbrown sugar
1 tbsp15 mLsesame oil
1 tsp5 mLhot chili sauce
2 tbsp30 mLcornstarch
Chicken:
2 tbsp30 mLCrisco® Vegetable or Canola Oil
1 tbsp15 mLchopped fresh ginger
1 lb500 gboneless, skinless chicken breasts, thinly sliced
1onion, thinly sliced
1red pepper seeded and thinly sliced
4green onions, cut in 1-inch (2.5 cm) lengths
1/2 cup125 mLroasted cashews
2 tbsp30 mLchopped fresh cilantro
Directions :
1 : In a bowl, combine evaporated milk, ketchup, soy sauce, vinegar, sugar, sesame oil, chili sauce and cornstarch. Reserve.
2 : For the chicken, heat a wok or large skillet over medium-high heat and add oil. Add ginger and chicken and stir-fry for 3 minutes. Add onion and red pepper and stir fry for 2 minutes.
3 : Stir reserved sauce. Push chicken and vegetables to the side. Add sauce and cook, stirring until it comes to a boil and thickens. Stir to coat chicken and vegetables with sauce. Transfer to a serving dish and garnish with green onions, cashews and cilantro.
Tip(s)
Sauce can be assembled several hours ahead. Stir well before adding.
For another flavour layer, add 1 peeled, seeded and diced ripe mango.
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