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

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