1 gaye levy ** dtxt63a
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
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