Recipe Details

Summary

Name: CASHEW CHICKEN

Category: Beans And Grains

Ingredients and Directions

2 teaspoon cornstarch

1 cup chicken broth

2 tablespoon cornstarch

2 tablespoon soy sauce

2 pound chicken breast, skinned

4 oil, tbl - approx.

2 each celery stalk, thinly sliced

2 pound green beans, 1/2 inch slices

2 each carrot, 1/4 inch slices

1 each onion, small, 1/4 inch slices

2 each garlic clove, minced/pressed

4 tablespoon water

2/3 cup cashews, roasted

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.