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Ingredients
- 7-8 Chicken Breast Tenders, cut into 1" pieces
- 1 Tablespoon Soy Sauce
- 1 Sweet Maui Onion, sliced thin
- 4 Green Onion, cut into 1" sections
- 1 stalk celery, sliced
- 1 can (4 oz.) Shiitake Mushrooms, drained
- 1 cup Bean Sprouts
- 1/2 cup Sugar Snap Peas
- 1/2 teaspoon Ginger, grated
- 1/2 teaspoon Garlic, minced
- 1/4 cup Soy Sauce
- 1/4 cup Water
- 1 teaspoon Cornstarch
- 1 Tablespoon Rice Wine Vinegar
- handful or so of Roasted Salted Cashews
- Oil for sauteing
Details
Preparation
Step 1
Marinate chicken in a Tablespoon of soy sauce for at least 1 hour. Saute chicken till golden. Set aside. Saute onions till golden. Add mushrooms, celery, bean sprouts, peas, ginger and garlic and mix to combine. Steam saute for 8 minutes or so or till desired tenderness of veggies is achieved. Add chicken back. Mix cornstarch, water and soy sauce together to form a slurry. Make a well in the middle of the pan and pour starch mixture in. Cook till bubbles and stir to combine. Add vinegar and toss in cashews.
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