Cashew Chicken with Vegetables

Name: Cashew Chicken with Vegetables
Yield: 4
Cuisine: Chinese
Ingredients: cornstarch; chicken broth; cornstarch; soy sauce, tamari; chicken breasts; vegetable oil; celery stalks; green beans; carrots; onions; garlic cloves; water; cashew nuts

Submitted by floster

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

YIELD

4 servings

PREP

10 min

COOK

5 min

READY

Ingredients

TEASPOONS CORNSTARCH

CUP CHICKEN BROTH

TABLESPOONS CORNSTARCH

TABLESPOONS SOY SAUCE, TAMARI

POUNDS CHICKEN BREASTS
skinned

TABLESPOONS VEGETABLE OIL
approx. *

CELERY STALKS
thinly sliced

POUNDS GREEN BEANS
1/2 inch slices

CARROTS
1/4 inch slices

SMALL ONIONS
small, 1/4 inch slices

GARLIC CLOVES
minced/pressed

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.