Cashew chicken stir-fry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Chicken broth; divided |
| ¼ | cup | Cornstarch |
| 3 | tablespoons | Soy sauce |
| ½ | teaspoon | Ground ginger |
| 1 | pounds | Boneless skinless chicken breast halves; cut into 1/2\" strips |
| 2 | Cloves garlic; minced | |
| ½ | cup | Carrots; thinly sliced |
| ½ | cup | Celery; sliced, 1/2\" thick |
| 3 | cups | Broccoli florets |
| 1 | cup | Snow peas; fresh or frozen |
| 1½ | cup | Cashews |
| Hot cooked rice; optional | ||
Directions
In a skillet, heat 3 tablespoon of broth. Meanwhile, combine the cornstach, soy sauce, ginger and remaining broth until sauce, ginger and remaining broth until smooth; set aside. Add chicken to the skillet; stir-fry over Medium heat until no longer pink, about 3-5 minutes. Remove and keep warm.
Add garlic, carrots and celery; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice is desired.
Yield: 4 servings.
Submitted by Vicki Hirshfeld, Hartland, Wisconsin Recipe by: Country Woman Magazine, November/December, p. 31 Posted to MC-Recipe Digest V1 #957 by Roberta Banghart <bobbi744@...> on Dec 15, 1997