This is an easy, dry stir fry with a very unique flavor. Goes well with Yellow Turmeric Rice.
- oil for sauteeing
1 lb chicken cutlets, cut into 1" strips
3 garlic cloves, minced
8 oz frozen broccoli
- seasoned salt
1 small can mandarin oranges
¼ cup cashews or almonds
In a large wok, heat up enough oil to cover the bottom of the pan.
When it's hot, add the garlic, cook for 30 seconds, stirring frequently, and add in chicken.
Cook chicken until brown on both sides, approximately 4-6 minutes.
Give a shake or two of seasoned salt and paprika to your liking.
Add in the frozen broccoli, and stir.
When the ice has all melted, and the broccoli starts softening, add juice from the mandarin orange can. Pour in about 4 ounces so that the pan has the juice all over the Let it boil out, but watch it so that the chicken doesn't start burning chicken.
When it has basically boiled out, add some more and the nuts and stir fry until there is almost no liquid remaining. Serve oranges on side if desired.