2 teaspoons cornstarch
1 cup chicken broth
Chicken Mixture
2 tablespoons cornstarch
2 tablespoons soy sauce
2 pounds chicken breast, skinned
Vegetable Ingredients
4 tablespoons oil, approx.
2 celery stalks, thinly sliced
1/2 pound green beans, 1/2 inch slices
2 carrot, 1/4 inch slices
1 onion, small, 1/4 inch slices
2 cloves garlic, minced/pressed
4 tablespoons water
2/3 cup cashews, roasted
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 Tbsp 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 Tbsp 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 vegetables 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.
Recipe Source: Sunset "WOK Cook Book" and is a delightful stir fry.
lindatn
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reviews & comments
March 16, 2011
My mother had the Sunset Wok Cookbook in the early 80s (I was 12) and this was my favorite recipe from this book. It's awesome that this is still available online. I'm looking forward to seeing if my kids love it as much as I did when I was their age.
March 2, 2009
This was fantastic, I chose to add grated ginger to the chicken and let it marinade with 1 t. sesame seed oil and soy sauce. Before cooking, this was great!