Chicken Cashew, Art's

By arthurlemay

Ingredients

• For The Marinade:
• 1 Tablespoon cornstarch
• 1 tablespoon soy sauce
• For The Stir Fry:
• 1 tablespoon cornstarch
• 1 cup chicken broth
• 6 boneless, skinless chicken breasts ( about 2 pounds), cut 1/2" thick
• 8 tablespoons olive oil
• 2 large carrots, sliced 1/4" thick
• 2 stalks celery, sliced 1/4" thick
• 1/2 pound green beans, sliced diagonally
• 1 onion, cut in 1/4" slices
• 2 cloves garlic, minced
• 2/3 cups cashews, roasted
• 4 tablespoons water
• 1 can baby corn
• 1 head broccoli, cut in 1/4" slices

Details

Servings 6
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

Combine the cornstarch and the soy sauce for the marinade. Mix well with the sliced chicken to coat thoroughly. Sety aside. Make sure this is done at least 1/2 hour before cooking.

Mix the 1 tablespoon of the cornstarch with the 1 cup of chicken broth, set aside

Place Wok on high heat. When the Wok is hot, a 3 to 4 teaspoons of the oil. When the oil is hot, add the chicken mixture and stir fry until the chicken is opaque, about 4 to 5 minutes. Remove chicken from the Wok and set aside.

Add remaining oil to the Wok. When oil is hot, add the celery, beans, carrots. Add water, cover and cook for 5 minutes or until vegetables are just tender crisp.

Return chicken and chicken broth mixture to the Wok. Stir until liquid boils and thickens, about 3 to 5 minutes. Stir in the baby corn and most of the cashews,

Serve with your favorite chinese rice. Sprinkle chicken with the remaining cashews. Serve hot.