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Cashew Chicken For Two

Easy.Home.Entertainemnt.with.C's picture
Ingredients
  Cornstarch 1 Teaspoon
  Regular strength chicken broth 1⁄2 Cup (8 tbs)
  Cornstarch 1 Tablespoon
  Soy sauce 1 Tablespoon
  Chicken breast 1 Pound, skinned, boned, and cut in matchstick-size pieces
  Salad oil 4 Tablespoon
  Stalk celery 1 , thinly sliced
  Green beans 1⁄4 Pound, cut in 1/2-inch slanting slices
  Carrot 1 Large, cut in 1/4-inch slanting slices
  Onion 1 Small, cut in half, then in 1/4-inch slices
  Garlic 1 Clove (5 gm), minced / pressed
  Water 2 Tablespoon
  Roasted cashews 1⁄3 Cup (5.33 tbs)
Directions

Mix the 1 teaspoon cornstarch with chicken broth; set aside.
Combine the 1 tablespoon cornstarch, soy, and chicken.
Mix well to coat chicken thoroughly; set aside.
Place wok on 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 wok and set aside.
Add remaining 2 tablespoons oil to wok.
When oil is hot, add celery, beans, carrot, onion, and garlic.
Stir-fry for 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 remaining cashews.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Chicken
Interest: 
Quick
Cook Time: 
10 Minutes
Servings: 
2

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