Chicken Cashew

READY IN: 40mins
Recipe by lazyme

Another recipe that I acquired from a Chinese cooking class that I attended. One of our favorites.

Top Review by awalde

This was really delicious! I added a yellow bell pepper for the color and for more veggies. I doubled the sauce amount and added some more soy sauce (this for personal taste).I prepared all the ingredients in advance so that the dish was ready done at the last moment.<br/>Made vor Culinary Quest 2014

Ingredients Nutrition

Directions

  1. Mix the cornstarch and water together to make a thickener; set aside.
  2. Combine the 1st four ingredients together and let stand for 15 minutes.
  3. Prepare the vegetables as directed.
  4. Place 1 tablespoon oil in wok and heat.
  5. Stir-fry or saute onions, mushrooms and celery; remove from wok.
  6. Add a little more oil if necessary and stir-fry the bell pepper and peas; remove from wok.
  7. Heat 2 tablespoons oil and brown the garlic and ginger.
  8. Add chicken and stir-fry 2 minutes.
  9. Add 1/2 cup mushroom liquid and 1 teaspoon soy sauce.
  10. Bring to a boil.
  11. Add just enough thickener (cornstarch and water) to thicken the sauce.
  12. Return all vegetables to wok.
  13. Heat through and add cashews.
  14. Serves 2 as a main dish and 4 as a side dish.

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