MIX AND SET ASIDE
CHICKEN MIXTURE
VEGETABLE INGREDIENTS
Mix the cornstarch with chicken broth and set aside.
Cut skinned and boned chicken into matchstick-size pieces. Combine the
ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix
well to coat chicken thoroughly; set aside.
Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is
hot, add chicken mixture. Stir fry until chicken is opaque (about 3
minutes). Remove chicken from the wok and set aside.
Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans,
carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3
minutes or until veggies are just tender-crisp.
Return chicken and chicken broth mixture to pan. Stir until liquid boils
and thickens (about 1 minute). Stir in most of the cashews. Garnish with
the remaining cashews.
This recipe is from Sunset "WOK Cook Book" and is a delightful stir fry.
Posted to MM-Recipes Digest V4 #132 by John Weber <hdbrer@ibm.net> on May
12, 1997
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