Recipe - Cashew Chicken Stir-Fry

2 cup Chicken broth; divided
One fourth cup Cornstarch
3 tablespoon Soy sauce
One half teaspoon Ground ginger
1 pound Boneless skinless chicken
breast halves; cut into
1/2" strips
2 Cloves garlic; minced
One half cup Carrots; thinly cut or sliced up
One half cup Celery; cut or sliced up , 1/2" thick
3 cup Broccoli florets
1 cup Snow peas; fresh or frozen
1 One half cup Cashews
Hot cooked rice; optional

In a skillet, heat 3 tablespoon of broth. Meanwhile, combine the cornstach,
soy sauce, ginger and remaining broth until sauce, ginger and remaining
broth until smooth; set aside. Add chicken to the skillet; stirfry over
Medium heat until no longer pink, about 35 minutes. Remove and keep warm.
Add garlic, carrots and celery; stirfry for 3 minutes. Add broccoli and
peas; stirfry for 45 minutes or until crisptender. Stir broth mixture;
add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in
cashews. Serve over rice is desired.

Yield: 4 servings.

Submitted by Vicki Hirshfeld, Hartland, Wisconsin

Recipe by: Country Woman Magazine, November/December, p. 31

Posted to MCRecipe Digest V1 #957 by Roberta Banghart
bobbi744@sojourn.com on Dec 15, 1997