Cashew Chicken
Public

Servings:
Prep. Time:
Posted by: Katie
Tags: Chinese,Chicken


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:

  1. Mix the cornstarch with chicken broth and set aside.
  2. 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.
  3. 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). 
  4. Remove chicken from the wok and set aside.
  5. 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.
  6. Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. 
  7. Garnish with the remaining cashews.
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