Asian Cashew Chicken Stir-Fry

Cubes of chicken breast are stir-fried along with cashews, water chestnuts, bamboo shoots, onion, celery and bell peppers.

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Ingredients:

• 3/4 to 1 lb. boneless, skinless chicken breasts
• 1 egg white, beaten
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon vegetable oil
• 1 cup cashews
• 2 Tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (8 ounce) can bamboo shoots, drained
• 1 small sweet onion, sliced and separated into rings
• 3 celery ribs, thinly sliced
• 2 red bell peppers, seeded and thinly sliced
• 1/2 cup chicken broth
• 2 Tablespoon corn starch
• 2 Tablespoon soy sauce
• 2 teaspoons toasted sesame oil
• 1/2 cup cashews, toasted and chopped

Method

Cut chicken breasts into 1-inch pieces. In a medium bowl combine beaten egg white and rice wine; add chicken pieces and refrigerate for 1 hour. Heat a wok or large skillet over medium-high heat; add 1 Tablespoon of oil; add cashews and stir for a few seconds. Add two more Tablespoons of oil and the drained chicken pieces; toss until browned. Add water chestnuts, bamboo shoots, mushrooms, onions, celery and red peppers, tossing for 3-5 minutes until crisp-tender. In a small bowl mix broth, cornstarch, soy sauce and sesame oil. Pour over chicken pieces and cook until sauce has thickened. Spoon onto serving dish and sprinkle with the 1/2 cup toasted, chopped cashews.

Notes: Although this recipe takes a little prep time to cup up the chicken and vegetables, it's very quick and simple once you get started. I often vary the vegetables according to my mood or what I have on hand. I've made this with zucchini, yellow squash and broccoli and it was awesome! So have fun with it.

Number of servings: 6

Submitted By: tyxe
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