Recipe - Cashew Chicken

Gaye Levy ** DTXT63A

MIX AND SET ASIDE
2 teaspoon Cornstarch
1 cup Chicken broth

CHICKEN MIXTURE
2 tablespoon Cornstarch
2 tablespoon Soy sauce
2 pound Chicken breast, skinned

VEGETABLE INGREDIENTS
4 x Oil; Tbl approx.
2 Celery stalk; thinly cut or sliced up
One half pound Green beans; 1/2" slices
2 Carrot; 1/4" slices
1 Onion; small, 1/4" slices
2 Garlic clove, minced/pressed
4 tablespoon Water
2/3 cup Cashews; roasted

Mix the cornstarch with chicken broth and set aside.

Cut skinned and boned chicken into matchsticksize 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 tendercrisp.

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.

Posted to MMRecipes Digest V4 #132 by John Weber hdbrer@ibm.net on May
12, 1997