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Cashew Chickenchicken 1 gaye levy ** dtxt63a ----MIX AND SET ASIDE---- 2 teaspoon cornstarch 1 cup chicken broth ----CHICKEN MIXTURE---- 2 tablespoon cornstarch 2 tablespoon soy sauce 2 lb chicken breast, skinned ----VEGETABLE INGREDIENTS---- 4 single 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 tablespoon water 2/3 cup cashews; roasted 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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