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Stir Fry Chicken and Cashews




Source of Recipe


Unknown


List of Ingredients




1 lb. boneless, skinless chicken breasts, cut in thin strips
2 tbsps. soy sauce
1 tbsp. cornstarch
1 small cabbage, shredded (about 4 cups)
2 tbsps. oil
1 tsp. sugar
6 oz. pkg. cashews
1 small onion chopped
1 tsp. cornstarch
¼ cup soy sauce
½ lb. mushrooms
2 tbsps. oil
3 oz. Chinese noodles or rice

Recipe



In bowl, place chicken with 2 tbsps. soy sauce and 1 tbsp. cornstarch.
Blend well.
Let stand at room temperature for 15 minutes.
Heat 2 tbsps. oil in wok or skillet on high.
Add chicken, stir fry until white and firm.
Add onion and mushrooms, stir fry until tender and soft. Place in heated bowl.
Add 2 tbsps. oil to wok.
Stir in cabbage and sugar.
Stir fry 3-4 minutes, until cabbage is tender crisp. Return chicken and vegetable mixture to wok.
Add nuts.
Toss to combine.
Add 1 tbsp. cornstarch to ¼ cup soy sauce.
Add to wok.
Stir, cover and steam for 1 minute.
Uncover, stir until thickens.
Serve over noodles or rice.