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Cashew Chicken - 1

Type: Chicken, Poultry
Serves: 4 people

Recipe Ingredients

  Mix and Set Aside
2 teaspoons 10mlCornstarch
1 cup 237mlChicken broth
  Chicken Mixture
2 tablespoons 30mlCornstarch
2 tablespoons 30mlSoy sauce
2 lbs 908g / 32ozChicken breast - skinned
  Vegetable Ingredients
  Oil - tbl - approx.
2   Celery stalk - thinly sliced
1/2 lb 227g / 8ozGreen beans - 1/2" slices
2   Carrot - 1/4" slices
1   Onion; small - 1/4" slices
2   Garlic clove - minced/pressed
4 tablespoons 60mlWater
2/3 cup 157mlCashews - roasted

Recipe Instructions

Mix the cornstarch with chicken broth and set aside.

Cut skinned and boned chicken into matchstick-size pieces. Combine the ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly; set aside.

Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove chicken from the wok and set aside.

Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3 minutes or until veggies are just tender-crisp.

Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with the remaining cashews.

This recipe is from Sunset "WOK Cook Book" and is a delightful stir fry.

Shape - Jan. 1996


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