Easy mixed vegetables stir-fry with chicken drumsticks, and cashews

I have some chicken drumsticks in refrige and also need to finish my vegetables before they are going bad. So I decide to make easy stir-fry by using mixed vegetables and chicken drumsticks. This dish turns out so good, and it is also easy to prepare it.

You can use any vegetables that you already have in your refrige or use frozen vegetables.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : about.com modified by me

What you need:

4 pieces chicken drumsticks

Marinade:

2 teaspoons soy sauce

2 teaspoons Chinese rice wine or dry sherry

1 teaspoon sesame oil

1 1/2 teaspoons cornstarch

Sauce:

2 tablespoons dark soy sauce, I substituted with regular soy sauce

1 tablespoon Chinese rice wine or dry sherry

1 teaspoon sugar, I substituted with brown sugar

8 small dried red chili peppers or red pepper flakes - optional

2 cloves garlic

2 green onions (spring onions, scallions)

4 tablespoons oil for stir-frying, or as needed

1/2 cup peanuts or cashews

a few drops sesame oil, optional

white pepper

How to make it:

Start with combining the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables.

In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the pan over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until no longer pink. Remove from the pan. Set aside.

Add 2 tablespoons oil and sesame oil. When the oil is hot, add the garlic and stir-fry until aromatic for about 30 seconds. Add the chili peppers, sliced carrots. Stir-fry briefly and let it the carrot cook until crispy for about 6 minutes.

Add the sauce to the pan. add the chicken back into the pan, add the peanuts, the green onion, bell pepper, onion and stir it for about 3 minutes. Remove from the heat.

Serve hot with steamed rice. Enjoy!

Preparation : 10 minutes

Cooking : 20 minutes

Serves : 2 serves