Ingredients:
2 tablespoons soy sauce
1 tablespoon cornstarch
1 whole boneless skinless chicken breasts, cut into 1/8 inch strips
1/4 cup vegetable oil, divided
1/3 cup roasted cashew nuts
1 small onions
1/4 lb green beans, cut diagonally in 1/2-inch pieces
2 medium carrots, peeled and cut diagonally in 1/8-inch slices
1 stalk celery, sliced
1 garlic cloves, minced
1/2 cup chicken broth
1 teaspoon cornstarch
Directions:
Combine soy sauce and 1 tablespoon cornstarch; mix well. add chicken, and stir until coated; set aside.
heat 1 tablespoon oil in wok until hot; add nuts, stirring constantly, until browned (about 3o seconds). remove nuts, and set aside. add another tablespoon oil to pan; add chicken, and stir-fry 1 to 2 minutes. remove chicken, and set aside.
cut onion into 1/4-inch slices; cut slices in half crosswise. add remaining oil to wok, and heat to smoking. add vegetables and garlic; cover and cook 1 minute, shaking wok to prevent vegetables from sticking. remove cover; cook, stirring constantly, an additional 2 to 4 minutes.
combine broth and 1 teaspoon cornstarch. add chicken and broth mixture to vegetables; stir until thickened. stir in cashews. yield: 2 servings.
southern living.
Servings: 2
Time preparation: 10 min.
Time total: 20 min.