Cashew Chicken

By michelle1026

Ingredients

• 2 cups water
• 1 chicken bouillon cube
• 1/4 cup corn starch
• 3 tbs soy sauce
• 1/2 tsp ground ginger
• 1 lb chicken breast (diced)
• 1 tsp minced garlic
• 1 rib celery (diced)
• 16 oz sugar snap pea stir fry
• 1 cup cashews

Details

Servings 4

Preparation

Step 1

Add water and chicken bouillon in medium saucepan. Heat until bouillon is dissolved. Remove from heat.

In large wok, heat 3 tbs of the broth. Meanwhile, combine the cornstarch soy sauce, ginger, and remaining broth until smooth. Set aside.

Add chicken to the wok, stir fry over medium heat until no longer pink (about 3-5 minutes). Remove with slotted spoon and keep warm.

Add garlic and celery to the skillet. Stir fry for 3 minutes. Add snap pea stir fry. Stir fry until crisp tender (5-7 minutes). Stir broth mixture and add to wok. Add chicken to the wok. Cook and stir for 2-3 minutes. Stir in cashews.

Serve over white rice.