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Chicken & Broccoli with Crispy Noodles
- 1 tablespoon dry sherry
- 1 tablespoon cornstarch
- 1 tablespoon grated peeled fresh ginger
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 cup vegetable oil
- 4 ounces thin rice sticks or rice noodles
- 1 1/2 pounds broccoli (1-2 heads), cut into small florets, stalks reserved for another use
- 1/2 cup skinless almonds or raw cashews
- 3/4 cup kecap manis or 3/4 cup soy sauce mixed with 1/4 cup packed dark brown sugar
- 3/4 cup
- , plus more if needed
Directions:View on Epicurious
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