- 4
- 20 mins
- 35 mins
4.6/5
(13 Votes)
Ingredients
- 5 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1-1/4 cups chicken broth
- 2 tablespoons soy sauce
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 3 tablespoons canola oil, divided
- 1/2 pound sliced fresh carrots
- 1 onion chopped
- 1 celery stalk chopped
- 4 green onions, sliced
- 1-1/2 teaspoons grated fresh gingerroot
- 1 can (8 ounces) sliced water chestnuts, drained
- 3/4 cup salted cashews
- Hot cooked rice
Preparation
Step 1
In medium bowl combine 3 tablespoons cornstarch, 1/4 teaspoon pepper and 3/4 teaspoon salt and toss in chicken until chicken is coated.
In another small bowl, combine the 2 tablespoons cornstarch, brown sugar, broth and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry chicken in 2 tablespoons oil until no longer pink. Remove and keep warm.
In the same skillet, stir-fry the onions, celery, carrots and ginger in remaining oil until crisp-tender, about 5 minutes. Stir in the chicken, water chestnuts and cashews; heat through.
Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with rice.
Yield: 4-6 servings.