Cashew Chicken

Cashew Chicken

  • 1 tablespoon oil
  • 1/4 cup cashews
  • 1 chicken breast half, cut in chunks
  • 1/2 cup chicken broth
  • 2 tablespoons soy sauce
  • 1/2 cup carrots, sliced or chopped
  • 2 green onions, sliced
  • 1 tablespoon cornstarch
  • 1 teaspoon sugar
  • 1/4 pound Chinese snow peas
  • 1/4 pound fresh mushrooms
  • 1/2 cup celery, sliced or chopped
  • 1. In large nonstick pan, heat oil and stir fry cashews on medium heat until lightly toasted. Remove cashews from pan with slotted spoon.
  • 2. In same pan, stir fry chicken until tender and no longer pink in center. Remove chicken from pan with slotted spoon. Remove pan from heat.
  • 3. In a small bowl, combine chicken broth, soy sauce, cornstarch and sugar. Set aside. Return pan to heat.
  • 4. Place snow peas, mushrooms, celery and carrots in pan and stir fry 3 minutes, stirring constantly. Stir in soy sauce mixture.
  • 5. Add green onions and cook until well blended and thickened.
  • 6. Return chicken to pan. Add cashews just before serving.
  • Makes 4 cups

Serve extra soy sauce on the side, if desired.