| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken, Stir-fry | 4 | Servings | |
INGREDIENTS
| Gaye Levy ** DTXT63A | ||
| 2 | ts | Cornstarch |
| 1 | c | Chicken broth |
| 2 | tb | Cornstarch |
| 2 | tb | Soy sauce |
| 2 | lb | Chicken breast, skinned |
| 4 | x | Oil; Tbl – approx. |
| 2 | Celery stalk; thinly sliced | |
| 1/2 | lb | Green beans; 1/2" slices |
| 2 | Carrot; 1/4" slices | |
| 1 | Onion; small, 1/4" slices | |
| 2 | Garlic clove, minced/pressed | |
| 4 | tb | Water |
| 2/3 | c | Cashews; roasted |
INSTRUCTIONS
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 <[email protected]> on May 12, 1997
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