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

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