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How To make CASHEW CHICKEN

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Ingredients
 
 

2
teaspoon
cornstarch
1
cup
chicken broth
 
 

2
tablespoon
cornstarch
2
tablespoon
soy sauce
2
pound
chicken breast, skinned
 
 

4

oil, tbl - approx.
2
each
celery stalk, thinly sliced
2
pound
green beans, 1/2 inch slices
2
each
carrot, 1/4 inch slices
1
each
onion, small, 1/4 inch slices
2
each
garlic clove, minced/pressed
4
tablespoon
water
2/3
cup
cashews, roasted

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 TBL 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 TBL 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.
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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