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2tscornstarch
1cchicken broth
2tbcornstarch
2tbsoy sauce
2lbchicken breast, skinned
4xoil, tbl - approx.
2eacelery stalk, thinly sliced
2lbgreen beans, 1/2 inch slices
2eacarrot, 1/4 inch slices
1eaonion, small, 1/4 inch slices
2eagarlic clove, minced/pressed
4tbwater
2/3ccashews, roasted
Directions:
Mix the cornstarch with chicken broth and set aside.Cut skinned and boned chicken into matchstick-size pieces. Combine theingredients for the 'chicken mixture' ( cornstarch, soy, and chicken). Mixwell to coat chicken thoroughly; set aside.Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil ishot, add chicken mixture. Stir fry until chicken is opaque (about 3minutes). Remove chicken from the wok and set aside.Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans,carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3minutes or until veggies are just tender-crisp.Return chicken and chicken broth mixture to pan. Stir until liquid boilsand thickens (about 1 minute). Stir in most of the cashews. Garnish withthe remaining cashews.
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