Cashew Chicken

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1 Tlb. Cornstarch
2 tsp. Sugar
1/4 tsp.Ground Ginger
1/3 cup Chicken Broth
3 Tbls. Soy Sauce
2 Tbls. Dry White Wine
3 Tbls. Vegetable Oil
1 1/2 to 2 lbs. boneless, skinless Chicken Breasts (cut into 3/4 inch cubes)
2 1/4 cups Snow Peas
2/3 cup Roasted Cashews
4 Scallions (trimmed and chopped)

Combine first three ingredients. Stir in next three ingredients. Set mixture aside. Heat Oil in wok or large skillet until hot. Add chicken and stir fry until chicken turns white. Add snow peas, and stir fry 30 seconds. Stir broth mixture and add to wok. Cook, stirring often, until sauce thickens, about 1 to 2 minutes. Stir in cashews and scallions. Serve immediately. Serves 4 to 6 people.

Note: I like to serve this over cooked rice

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