| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Wisconsin | Bobbie – no, Chicken, Country wom, Main dishes, Rice | 4 | Servings |
INGREDIENTS
| 2 | c | Chicken broth; divided |
| 1/4 | c | Cornstarch |
| 3 | tb | Soy sauce |
| 1/2 | ts | Ground ginger |
| 1 | lb | Boneless skinless chicken breast halves; cut into 1/2" strips |
| 2 | Cloves garlic; minced | |
| 1/2 | c | Carrots; thinly sliced |
| 1/2 | c | Celery; sliced, 1/2" thick |
| 3 | c | Broccoli florets |
| 1 | c | Snow peas; fresh or frozen |
| 1 1/2 | c | Cashews |
| Hot cooked rice; optional |
INSTRUCTIONS
In a skillet, heat 3 tablespoon of broth. Meanwhile, combine the cornstach, soy sauce, ginger and remaining broth until sauce, ginger and remaining broth until smooth; set aside. Add chicken to the skillet; stir-fry over Medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Add garlic, carrots and celery; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 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 is desired. Yield: 4 servings. Submitted by Vicki Hirshfeld, Hartland, Wisconsin Recipe by: Country Woman Magazine, November/December, p. 31 Posted to MC-Recipe Digest V1 #957 by Roberta Banghart <bobbi744@sojourn.com> on Dec 15, 1997
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