Cashew Chicken with Vegetables

• 2 teaspoons cornstarch
• 1 cup chicken broth
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce, tamari
• 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 carrots 1/4 inch slices
• 1 each onions small, 1/4 inch slices
• 2 each garlic cloves minced/pressed
• 4 tablespoons water
• 23 cups cashew nuts roasted

1. Mix the cornstarch with chicken broth and set aside.
2. Cut skinned and boned chicken into matchstick-size pieces.
3. Combine the ingredients for the 'chicken mixture' ( cornstarch, soy, and chicken).
4. Mix well to coat chicken thoroughly; set aside.
5. Place wok in high heat.
6. When wok is hot, add 2 TBL of the oil.
7. When oil is hot, add chicken mixture.
8. Stir fry until chicken is opaque (about 3 minutes).
9. Remove chicken from the wok and set aside.
10. Add remaining 2 TBL oil to the wok.
11. When oil is hot, add celery, beans, carrot, and garlic.
12. Stir fry 1 minute.
13. Add water.
14. Cover and cook for 3 minutes or until veggies are just tender-crisp.
15. Return chicken and chicken broth mixture to pan.
16. Stir until liquid boils and thickens (about 1 minute).
17. Stir in most of the cashews.
18. Garnish with the remaining cashews.

cornstarch, chicken broth, cornstarch, soy sauce, chicken breasts skinned, vegetable oil, celery stalks, green beans, carrots, onions, garlic, water, nuts

Taken from recipeland.com/recipe/v/cashew-chicken-vegetables--155 (may not work)