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Recipe (click to expand)

1cupchicken broth
2tablespoonsoy sauce
2poundchicken breast, skinned
4oil, tbl – approx.
2eachcelery stalk, thinly sliced
2poundgreen beans, 1/2 inch slices
2eachcarrot, 1/4 inch slices
1eachonion, small, 1/4 inch slices
2eachgarlic clove, minced/pressed
2/3cupcashews, roasted


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.

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