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Cashew Chicken

Source of Recipe

Patricia Immethun


Recipe Introduction

When there are just the two of you, try this quick-to-the-table dish full of vegetables topped with roasted cashews.

List of Ingredients

1 tsp. cornstarch
1/2 cup regular-strength chicken broth
1 Tbsp. each cornstarch and soy sauce
1 lb. chicken breast, skinned, boned and cut in matchstick-size pieces
4 Tbsp. peanut oil
1 stalk celery, thinly sliced
1 cup of Chinese snow peas
1 large carrot, cut in 1/4-inch slanting slices
1/4 lb. green beans, cut in 1/2-inch slanting slices
1 small onion cut in half, then in 1/4" slices
1 cup of sliced mushrooms
1 clove garlic, minced or pressed
2 Tbsp. water
1/3 cup roasted cashews



Recipe

MIX the 1 teaspoon cornstarch with chicken broth; set aside. Combine the 1 Tbsp. cornstarch, soy sauce and chicken. Mix well to coat chicken thoroughly, set aside.

PLACE wok on high heat. When wok is hot, add 2 Tbsp. of the oil. When oil is hot, add chicken mixture. Stir-fry until chicken is opaque (about 3 minutes). Remove chicken from wok and set aside. Add remaining 2 Tbsp. oil to wok. When oil is hot, add celery, Chinese snow peas, carrot, beans, onion, mushrooms and garlic. Stir-fry for 1 minute. Add water, cover and cook for three minutes or until vegetables are 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 remaining cashews. Serves 2