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Cashew Chicken




List of Ingredients



• 1 pound chicken breasts , cut into 1/2-in. slices
  
• 1 tablespoon cornstarch
  
• 1 tablespoon soy sauce
  
• 1/2 teaspoon garlic powder
  
• 1 teaspoon vegetable oil
  
• 6 green onions, chopped
  
• 2 cups mushrooms, sliced
  
• 1 cup celery, sliced
  
• 1 large carrot, julienned
  
• 1 small bell pepper (any kind you wish), chopped
  
• 1 (6 oz) can water chestnuts, drained
  
• 1-1/2 cups bean sprouts (fresh or canned; drained)
  
• 1/2 cup cashews
  






Instructions



1. Place cut chicken in a large re-sealable plastic, food storage bag. Combine cornstarch, soy sauce and garlic powder in a small bowl and whisk until well blended. Pour over chicken pieces; seal bag and toss to coat. Marinate in refrigerator for 1 hour. Drain chicken, then discard marinade.
   
2. Heat oil in wok or large non-stick skillet until hot. Add onions and carrots and stir-fry for 1 minute. Add chicken and stir-fry 3 minutes or until browned. Add mushrooms, celery, bell pepper, bean sprouts and water chestnuts and stir-fry 3 minutes or until vegetables are crisp-tender and chicken is no longer pink in the middle. Lastly, mix in the cashews.
   
3. Serve over rice.