Cashew Chicken Stir-Fry

By s_curtis444

Ingredients

• 2 c. fresh pea pods or 6 oz. frozen pea pods
• 2/3 c. cold water
• 2 tbsp. soy sauce
• 2 tsp. cornstarch
• 1/2 tsp. instant chicken bouillon
• 1 tbsp. cooking oil
• 2 cloves, minced
• 1-2 tsp. grated gingerroot
• 2 carrots, bias-sliced 1/8" thick
• 3 green onions, sliced
• 1 tbsp. cooking oil
• 3 skinless boneless chicken breast
• 1/2 c. cashews
• hot cooked rice (optional)

Preparation

Step 1

Run warm water over pea pods, if frozen. Drain well. Halve; set aside. In a small bowl, combine water, soy sauce, cornstarch, and bouillon granules. Set aside.

Preheat wok or large skillet over high heat; add cooking oil. Add garlic, and gingerroot. Stir-fry 30 seconds. Add carrots; stir-fry 2 mins. Add green onions; stir-fry 1 min. more or till carrots are crisp-tender. Remove veggie mixture.

Add cooking oil to the hot wok or skillet; add chicken and stir-fry 2-3 mins. or till chicken is tender and no longer pink. Push chicken from center of wok.

Stir cornstarch mixture, then add to the center of the wok or skillet. Cook and stir till thickened and bubbly. Return veggies to wok or skillet. Stir in pea pods. Cook 2 mins. more or till heated through. Stir in cashews. If desired, serve over hot rice.