Cashew Chicken

Cashew Chicken

2 pounds boneless skinless chicken breasts, cut into 1 " chunks
oil
1/4 cup corn starch
1/3 cup water
2 tablespoons soy sauce
2 teaspoons salt
1 1/2 teaspoon sugar
ground black pepper
5 oz can sliced water chestnuts, drained
1/2 cup frozen green peas
1 cup celery, sliced thin
4 oz can sliced mushrooms, drained
1/2 cup cashew nuts

Heat 2 tablespoons of oil in wok, stir fry chicken until done.

Remove chicken from wok and keep warm.

Add an additional tablespoon of oil to wok.

Stir fry vegetables and nuts for 1 min.

Return chicken to wok.

Add salt, sugar, pepper, and soy sauce.

Mix cornstarch in water and add to wok. Heat thoroughly.

Serve with hot cooked rice.

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*The Corner Desk . Com* Cashew Chicken 2 pounds boneless skinless chicken breasts, cut into 1 " chunks oil 1/4 cup corn starch 1/3 cup water 2 tablespoons soy sauce 2 teaspoons salt 1 1/2 teaspoon sugar ground black pepper 5 oz can sliced water chestnuts, drained 1/2 cup frozen green peas 1 cup celery, sliced thin 4 oz can sliced mushrooms, drained 1/2 cup cashew nuts Heat 2 tablespoons of oil in wok, stir fry chicken until done. Remove chicken from wok and keep warm. Add an additional tablespoon of oil to wok. Stir fry vegetables and nuts for 1 min. Return chicken to wok. Add salt, sugar, pepper, and soy sauce. Mix cornstarch in water and add to wok. Heat thoroughly. Serve with hot cooked rice. Back To Chicken & Turkey Recipes Page