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  Cashew Chicken
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 170
Ingredients:
Gaye Levy ** DTXT63A

MMMMMMIX AND SET ASIDE

2 tsp Cornstarch
1 cup Chicken broth

MMMMMCHICKEN MIXTURE

2 tbsp Cornstarch
2 tbsp Soy sauce
2 lb Chicken breast, skinned

MMMMMVEGETABLE INGREDIENTS

4 each Oil, Tbl - approx.
2 Celery stalk, thinly sliced
1/2 lb Green beans, 1/2" slices
2 Carrot, 1/4" slices
1 Onion, small, 1/4" slices
2 Garlic clove, minced/pressed
4 tbsp Water
2/3 cup Cashews, roasted
Instructions:
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.

This recipe is from Sunset "WOK Cook Book" and is a delightful stir
fry.
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