Cashew Chicken For Two
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|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|
|Roasted cashews||1⁄3 Cup (5.33 tbs)|
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.