 | | Directions |
- Mix 1 teaspoon of the cornstarch with broth; set aside.
- Place chicken pieces in medium bowl. Add the remaining 3 teaspoons (1 tablespoon) cornstarch, 1 tablespoon soy sauce, and mix to combine; set aside.
- Heat wok or skillet with 2 tablespoons oil. Add chicken mixture and stir until opaque (about 3 minutes). Remove to plate.
- Add remaining 2 tablespoons oil to wok or skillet. Stir fry celery, carrots, onion, and garlic for 2 minutes. Add water; cover and cook 2-3 more minutes, just until vegetables are crisp tender.
- Return chicken to wok. Stir broth mixture and add it to wok. Stir until thickened, about 1 minute.
- Add red pepper flakes, snow peas, and most of the cashews. Heat through.
- Serve over hot rice. Use the remaining cashews for garnish.
|
|
|
Prep Time: 20 minutes
Cook Time: 10 minutes
Container: large wok or skillet
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | 4 teaspoons cornstarch (1 tablespoon plus one teaspoon) |
| - | | 1/2 cup chicken broth |
| - | | 1 tablespoon soy sauce |
| - | | 1 pound boneless, skinless, chicken breasts - cut into bite sized pieces |
| - | | 4 tablespoons peanut oil |
| - | | 2 stalks celery - thinly sliced |
| - | | 8 ounces package snow peas |
| - | | 1 carrot - shredded or thinly sliced |
| - | | 1 onion - cut in half, then sliced thin |
| - | | 2 cloves garlic - minced |
| - | | 2 tablespoons water |
| - | | 1/2 teaspoon red pepper flakes |
| - | | 1/2 cup cashews |
| |
| |
