Recipe (click to expand)
|2||pound||chicken breast, skinned|
|4||oil, tbl – approx.|
|2||each||celery stalk, thinly sliced|
|2||pound||green beans, 1/2 inch slices|
|2||each||carrot, 1/4 inch slices|
|1||each||onion, small, 1/4 inch slices|
|2||each||garlic clove, minced/pressed|
|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.