Title: Cashew Chicken Stir-Fry
Categories: Bobbie - no, Chicken, Country wom, Main dishes, Rice
Yield: 4 Servings

2 c Chicken broth; divided
1/4 c Cornstarch
3 tb Soy sauce
1/2 ts Ground ginger
1 lb Boneless skinless chicken
-breast halves; cut into
-1/2" strips
2 Cloves garlic; minced
1/2 c Carrots; thinly sliced
1/2 c Celery; sliced, 1/2" thick
3 c Broccoli florets
1 c Snow peas; fresh or frozen
1 1/2 c Cashews
Hot cooked rice; optional

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
on Dec 15, 1997