Cashew Chicken
Recipe type: Poultry
Serves: 4
  • Mix and Set Aside:
  • 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; approximately
  • 2 celery stalks; thinly sliced
  • 1/2 pound green beans; cut in 1/2-inch slices
  • 2 carrots; cut in 1/4-inch slices
  • 1 onion; small, cut in 1/4-inch slices
  • 2 cloves garlic, minced or pressed
  • 4 Tablespoons water
  • 2/3 Cup cashews; roasted, whole
  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 Tablespoons 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.
  4. Add remaining 2 Tablespoons 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 veggies are just tender-crisp.
  5. 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.
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