Cashew Chicken with Vegetables
A succulent chicken dish that tastes amazing when served with basmati rice or thai noodles.
Ingredients
| 2 | teaspoons |
cornstarch
|
|
| 1 | cup |
chicken broth
|
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | pounds |
chicken breasts
skinned |
|
| 4 | tablespoons |
vegetable oil
approx. |
* |
| 2 |
celery stalks
thinly sliced |
||
| 2 | pounds |
green beans
1/2 inch slices |
|
| 2 |
carrots
1/4 inch slices |
||
| 1 | small |
onions
small, 1/4 inch slices |
|
| 2 |
garlic cloves
minced/pressed |
||
| 4 | tablespoons |
water
|
|
| ⅔ | 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.
Nutrition Facts
Serving Size 624g (22.0 oz)
