CASHEW CHICKEN STIR-FRY

By

Taste of Home
Country Woman
By: Vicki Hirschfeld, Hartland, Wisconsin

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  • 4

Ingredients

  • Directions:
  • 2 cups chicken broth, divided
  • 1/4 cup cornstarch
  • 3 tablespoons soy sauce
  • 1/2 teaspoon ground ginger
  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 garlic cloves, minced
  • 1/2 cup thinly sliced carrots
  • 1/2 cup sliced celery (1/2-inch pieces)
  • 3 cups broccoli florets
  • 1 cup fresh or frozen snow peas
  • 1-1/2 cups cashews
  • Hot cooked rice, optional
  • ●In a skillet, heat 3 tablespoons of broth.
  • ●Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
  • ●Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes.
  • ●Remove with a slotted spoon and keep warm. Add garlic, carrots and celery to skillet; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender.
  • ●Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews.

Preparation

Step 1

571 calories/serving

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