Cashew Chicken Stir-Fry

By pattiaroberts

Ingredients

• 2 cups fresh pea pods or one 6oz. package frozen pea pods
• 2/3 cup cold water
• 2 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon instant chicken bouillon granules
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 to 2 teaspoons grated ginger root
• 2 carrots, bias-sliced 1/8 inch thick
• 3 green onions, sliced
• 1 tablespoon olive oil
• 3 skinless, boneless chicken breast halves cut into bite-size strips (about 9 oz.)
• 1/2 cup cashews
• Hot cooked rice

Details

Servings 4
Preparation time 15mins
Cooking time 25mins

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 oil. (Add more oil as necessary during cooking.) Add garlic, and ginger root. Stir-fry 30 seconds. Add carrots; stir-fry 2 minutes. Add green onions; stir-fry 1 minute more or until carrots are crisp tender. Remove vegetable mixture.
Add oil to the hot wok or skillet. Add chicken; stir-fry 2 to 3 minutes or till chicken is tender and no pink remains. 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 vegetables to wok or skillet. Stir in pea pods. Cook 2 minutes more or till heated through. Stir in cashews. If desired, serve over hot cooked rice.