CASHEW CHICKEN

⁽¹⁾

A succulent chicken dish that tastes amazing when served with basmati rice or thai noodles.

549 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

2	teaspoons	cornstarch
1	cup	chicken broth
2	tablespoons	cornstarch
2	tablespoons	soy sauce
2	pounds	chicken breasts	skinned
4	x	vegetable oil	tbl - approx.
2	each	celery stalks	thinly sliced
2	pounds	green beans	1/2 inch slices
2	each	carrot	1/4 inch slices
1	each	onion	small, 1/4 inch slices
2	each	garlic clove	minced/pressed
4	tablespoons	water
2/3	cups	cashew nuts	roasted

Directions

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.

Reviews

To enhance flavors I increased soy sauce from 2 to 4 tblspns. Instead of fresh green beans I used fresh broccoli & 2 onions & not just one.
over 8 years ago

-1

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Nutrition Facts

Serving Size 624g

Amount per Serving

Calories 549 19% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 3.0g	15%
Trans Fat 0.0g
Cholesterol 195mg	65%
Sodium 759mg	32%
Total Carbohydrate 33.0g	11%
Dietary Fiber 10.0g	39%
Sugars 8.0g
Protein 78.0g	157%

Vitamin A	137%		Vitamin C	72%
Calcium	16%		Iron	31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Great recipe. It is my basic chiken stock recipe and works well. Just make sure that you reduce the broth after lifting the fat off. Broth should gell slightly in the fridge. Good recipe. Can't go wrong and you can add whatever you want to suit your tastes..

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