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Cashew Chicken

1 pound Chicken Breasts cut into slices
1 tablespoon Cornstarch
1 tablespoon Soy Sauce
1/2 teaspoon Garlic Powder
1 teaspoon Vegetable Oil
6 Green Onions, chopped
2 cups Mushrooms, sliced
1 large Carrot, julienned
1 cup Celery, sliced
1 small Bell Pepper
6 ounces Water chestnuts, drained
1 1/2 cups Bean Sprouts
3 cups Rice, cooked
1/2 cup Cashews

Cut chicken in 1/2 inch slices, and place chicken in large resealable
plastic food storage bag. Combine cornstarch, soy sauce and garlic
powder in small bowl and whisk until well blended. Pour over chicken pieces. Seal
bag and toss to coat. Marinate in refrigerator 1 hour. Drain chicken, then
discard marinade.

Heat oil in wok or large nonstick skillet until hot. Add onions &
carrots, then stir-fry 1 minute. Add chicken and stir-fry 3 minutes or until
browned. Add mushrooms, celery, pepper, bean sprouts and
Water chestnuts, and stir-fry 3 minutes or until vegetables are crisp-tender
and chicken is no longer pink in center.

Serve chicken and vegetables over rice. Top each serving with



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