| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | 4 | -6 | |
INGREDIENTS
| 1 | lb | Chicken breast; boned and sliced thin |
| 2 | tb | Soy sauce |
| 1 | tb | Cornstarch |
| 4 | tb | Oil |
| 1/2 | ts | Salt |
| 1 | sm | Chopped onion |
| 1/2 | lb | Mushroom; trimmed and sliced |
| 1 | sm | Cabbage head; shredded |
| 1 | ts | Sugar |
| 2 | c | Cashews |
| 1 | ts | Cornstarch |
| 1/4 | c | Soy sauce |
| 3 | oz | Chinese noodles |
INSTRUCTIONS
Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for l5 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until vegetables are soft. Remove from pan. Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir fry 3 or 4 minutes until cabbage is crisp tender. Return chicken vegetable mixture to wok. Add cashews and toss to combine. Add 1 tsp. cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with chinese fried noodles before serving. Since there are 5 in my family, I always double the recipe since everyone takes seconds. Posted to JEWISH-FOOD digest by Dobie607@aol.com on Jan 13, 1999, converted by MM_Buster v2.0l.
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