2 cup Chicken broth, divided
1/4 cup Cornstarch
3 tbsp Soy sauce
1/2 tsp Ground ginger
1 lb Boneless skinless chicken breast halves, cut into 1/2" strips
2 Cloves garlic, minced
1/2 cup Carrots, thinly sliced
1/2 cup Celery, sliced, 1/2" thick
3 cup Broccoli florets
1 cup Snow peas, fresh or frozen
1 1/2 cup Cashews
Hot cooked rice, optional
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In a skillet, heat 3 tablespoon of broth. Meanwhile, combine the cornstach, soy sauce, ginger and remaining broth until sauce, ginger and remaining broth until smooth; set aside. Add chicken to the skillet; stir-fry over Medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Add garlic, carrots and celery; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice is desired.
Yield: 4 servings.
Submitted by Vicki Hirshfeld, Hartland, Wisconsin
Recipe by: Country Woman Magazine, November/December, p. 31
Posted to MC-Recipe Digest V1 #957 by Roberta Banghart <bobbi744@sojourn.com> on Dec 15, 1997
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