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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Meet the Cook: For me, the hardest part of making this quick dish is keeping the cashews in the cupboard! My husband loves them, and so do our three little girls - 5, 4 and 3. -Vicki Hirschfeld, Hartland, Wisconsin Ingredients:
2 cups chicken broth, divided |
1/4 cup cornstarch |
3 tablespoons soy sauce |
1/2 teaspoon ground ginger |
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips |
2 garlic cloves, minced |
1/2 cup thinly sliced carrots |
1/2 cup sliced celery (1/2-inch pieces) |
3 cups broccoli florets |
1 cup fresh or frozen snow peas |
1-1/2 cups cashews |
hot cooked rice, optional |
Directions:
1. In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger and remaining broth until smooth; set aside.
2. Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm.
3. Add garlic, carrots and celery to skillet; 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 if desired. Yield: 4 servings.
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