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4 servings
suggest servings
| 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 |
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.
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.
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-1
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| % 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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Have you ever patronized a restaurant that doesn't have salt and pepper on the table? The assumption is that the food is already properly seasoned...
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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