Cashew Chicken

Ingredients

1 gaye levy ** dtxt63a MIX AND SET ASIDE 2 tsp cornstarch 1 cup chicken broth CHICKEN MIXTURE 2 tbsp cornstarch 2 tbsp soy sauce 2 lb chicken breast, skinned VEGETABLE INGREDIENTS 4 oil, tbl - approx. 2 celery stalk, thinly sliced 1/2 lb green beans, 1/2 slices 2 carrot, 1/4 slices 1 onion, small, 1/4 slices 2 garlic clove, minced/pressed 4 tbsp water 2/3 cup cashews, roasted	Advertisements

Preparation
 
Mix the cornstarch with chicken broth and set aside.

Cut skinned and boned chicken into matchstick-size pieces. Combine the
ingredients for the "chicken mixture" ( cornstarch, soy, and
chicken). Mix well to coat chicken thoroughly; set aside.

Place wok in high heat. When wok is hot, add 2 TBL of the oil. When
oil is hot, add chicken mixture. Stir fry until chicken is opaque
(about 3 minutes). Remove chicken from the wok and set aside.

Add remaining 2 TBL oil to the wok. When oil is hot, add celery,
beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and
cook for 3 minutes or until veggies are just tender-crisp.

Return chicken and chicken broth mixture to pan. Stir until liquid
boils and thickens (about 1 minute). Stir in most of the cashews.
Garnish with the remaining cashews.

This recipe is from Sunset "WOK Cook Book" and is a delightful stir
fry.

 

 
Servings: 4

 

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