Cashew Chicken Stir-Fry
- 2 c. chicken broth, divided
- 1/4 c. cornstarch
- 3 Tbsp. soy sauce
- 1/2 tsp. ground ginger
- 1 lb. boneless skinless chicken breasts, cut into 1/2-inch strips
- 2 garlic cloves, minced
- 1/2 c. sliced carrots
- 1/2 c. sliced celery
- 3 c. broccoli florets
- 1 c. fresh or frozen snow peas
- 1 1/2 c. cashews
- hot cooked rice (optional)
- In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth. Set aside. Add chicken to the skillet. Stir-fry over medium heat until no longer pink, about 3 to 5 minutes. Remove with a slotted spoon and keep warm. Add garlic, carrots and celery to skillet. Stir-fry for 3 minutes. Add broccoli and peas. Stir-fry for 4 to 5 minutes or until crisp-tender. Stir broth mixture. Add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice, if desired. Yield: 4 servings.
chicken broth, cornstarch, soy sauce, ground ginger, boneless skinless chicken breasts, garlic, carrots, celery, broccoli florets, snow peas, cashews, rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=23368 (may not work)