Thursday, January 5, 2012

Cashew Chicken

Cashew Chicken Stir-Fry

2 cups chicken broth
1/4 cup corn starch
3 Tbsp soy sauce
1 lb. boneless skinless chicken
2 garlic cloves
1 cup thinly sliced carrots
2 cups chopped broccoli
1-2 cups snap peas
1 cup cashews

In a skillet, or wok, heat 3 Tbsp of the chicken broth.  Mix the rest of the broth with the soy sauce and corn starch in another bowl and set aside.  Add chicken to the wok and stir fry over medium heat until no longer pink.  Remove and keep warm.  Add garlic, carrots, peas and broccoli to the pan with a little bit of olive oil.  Fry until heated through and crisp-tender.  Stir in the broth mixture with the chicken.  Cook and stir 2-4 minutes to let the sauce thicken.  Mix in the cashews last right before serving.  Serve over hot rice.


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