Chicken With Cashews
- 1/2 lb. chicken
- 2 Tbsp. oil
- 2 Tbsp. fresh ginger, sliced
- 1 1/2 c. celery, sliced
- 1 c. carrots, thinly sliced
- 1/2 c. snow peas
- 1/2 c. water chestnuts, sliced
- 1 c. mushrooms, sliced
- 3 c. chicken stock
- 1/2 tsp. vegetable seasoning
- 1 Tbsp. tamari (soy sauce)
- 2 Tbsp. arrowroot powder
- 1/4 c. water
- 1/2 c. whole cashews
- Cut chicken into strips 1/4 inch thick, 1/2 inch wide and 1 1/2 inches long.
- In a wok, over medium heat, saute ginger in oil. Remove ginger.
- Cook chicken until no longer pink, about 5 minutes.
- Add vegetables in order given; cook for 2 minutes.
- Add chicken stock and bring to a boil.
- Cover and steam for 2 minutes. Add vegetable seasoning, tamari and arrowroot that has been dissolved in 1/4 cup water.
- Stir until mixture is thickened.
- Add cashews and stir a couple of times.
- Serve immediately over brown rice or fried noodles.
- Serves 4.
chicken, oil, fresh ginger, celery, carrots, snow peas, water chestnuts, mushrooms, chicken stock, vegetable seasoning, tamari, arrowroot powder, water, cashews
Taken from www.cookbooks.com/Recipe-Details.aspx?id=994746 (may not work)