Cashew chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Gaye Levy ** DTXT63A | ||
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Cornstarch |
| 2 | tablespoons | Soy sauce |
| 4 | xes | Oil; Tbl - approx. |
| 2 | Celery stalk; thinly sliced | |
| ½ | pounds | Green beans; 1/2\" slices |
| 2 | Carrot; 1/4\" slices | |
| 1 | cup | Chicken broth |
| 2 | pounds | Chicken breast, skinned |
| 1 | Onion; small, 1/4\" slices | |
| 2 | Garlic clove, minced/pressed | |
| 4 | tablespoons | Water |
| ⅔ | cup | Cashews; roasted |
Directions
MIX AND SET ASIDE
CHICKEN MIXTURE
VEGETABLE INGREDIENTS
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. From: Gaye Levy Date: 08 Jan 94 Submitted By GAIL SHIPP On 01-25-95