Ingredients
- 1 1/2 cups chicken broth
- 2 teaspoons cornstarch
- 1 1/2 teaspoons soy sauce
- 1/4 teaspoon ground ginger
- 1 package (10 oz.) PERDUE SHORT CUTS Honey Roasted Carved Chicken Breast
- 1 box (9 oz.) frozen green beans, thawed
- 1/2 cup cashews
Preparation
Step 1
In 12-inch skillet, bring chicken broth, cornstarch, soy sauce and ginger to a boil over high heat, stirring constantly. Reduce heat to medium and continue boiling 3 minutes, until slightly thickened. Stir in chicken, beans and cashews. Cover and continue cooking over medium heat, 3 minutes or until heated through. Serve, if desired, over hot cooked rice and garnish with chopped scallions.
REVIEWS:
Quick, easy and delicious! My 3-year old begged for additional helpings.
This was an easy recipe to follow with items readily on hand, which is always nice...after making it the first time, and receiving the family's reviews, I decided to work with the sauce a little more. Really all I did was thicken it up a little with some flour, added some garlic and a little spice to it with a pinch of wasabi...awesome!
This turned out great! It's a keeper. Easy to make and a great taste. Serve ti over rice!
This recipe is great!
I just really love this dish!