Cashew Chicken
Public
Servings:
Prep. Time:
Prep. Time:
Posted by: Katie
Ingredients:
2 teaspoons cornstarch
1 cup chicken broth
Chicken Mixture
2 tablespoons cornstarch
2 tablespoons soy sauce
2 pounds chicken breast, skinned
Vegetable Ingredients
4 tablespoons oil - approx.
2 celery stalks; thinly sliced
1/2 pound green beans
2 carrot
1 onion; small, 1/4 inch slices
2 clove garlic, minced/pressed
4 tablespoons water
2/3 cup cashews
Directions:
- 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 Tbsp 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 Tbsp 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 vegetables 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.