| 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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