Cashew Chicken Recipe
Recipe Ingredients
1 gaye levy ** dtxt63a
MIX AND SET ASIDE
2 tsp cornstarch
1 cup chicken broth
CHICKEN MIXTURE
2 tbsp cornstarch
2 tbsp soy sauce
2 lb chicken breast, skinned
VEGETABLE INGREDIENTS
4 oil, tbl - approx.
2 celery stalk, thinly sliced
1/2 lb green beans, 1/2 slices
2 carrot, 1/4 slices
1 onion, small, 1/4 slices
2 garlic clove, minced/pressed
4 tbsp water
2/3 cup cashews, roasted
Recipe Preparation
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.
Servings: 4
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