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Ginger-cashew Chicken

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CATEGORY CUISINE TAG YIELD
Meats April 1991 1 Servings

INGREDIENTS

2 T Plus 1 teaspoon olive oil
4 Onions, sliced
6 Garlic cloves, chopped
2 t Minced fresh ginger
2 lb Boneless skinless chicken
breast cut into
1/2-inch-thick
strips
4 Celery stalks, sliced
1 T All purpose flour
1 c Canned chicken broth
1/4 c Dry Sherry
3 T Soy sauce
1 t Dry mustard
1 c Salted roasted cashews
3 Green onions, sliced
Steamed rice

INSTRUCTIONS

Heat 2 tablespoons oil in wok or heavy large skillet over high heat.
Add onions and cook until tender, stirring frequently, about 10
minutes. Add garlic and ginger and continue cooking until onions are
golden brown, about 5 minutes. Add chicken and celery and cook until
chicken is cooked through, stirring occasionally, about 7 minutes.
Transfer mixture to platter. Set aside.  Add remaining teaspoon oil to
wok. Add flour and stir over  medium-high heat until just beginning to
color, about 1 minute. Mix  in broth, Sherry, soy sauce and mustard.
Boil until slightly  thickened, stirring frequently, about 5 minutes.
Return chicken  mixture to wok. Mix in cashews. Cook until chicken is
heated through,  about 3 minutes. Transfer to platter. Garnish with
green onions and  serve with rice.  Serves 6.  Bon Appetit April 1991
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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