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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stir-Fried Chicken with Cashews, Carrots & Celery Ingredients:
4 ounce cashews |
4 medium carrots |
4 stalks celery |
16 ounce chicken breast, skinless |
2 cups chicken broth |
2 tbsp cornstarch |
2 tbsp cornstarch |
2 tbsp soy sauce |
3 tbsp grapeseed oil |
4 oz mustard greens |
Directions:
1. Dice chicken & marinate for 30-60 minutes.
2. Prepare vegetables in bite-size pieces.
3. Coat chicken in 2 tbsp corn starch. Heat a large skillet or wok over medium-high heat with oil and add chicken, browning. Remove chicken from pan and set aside. Add 1/4 cup of the chicken broth to deglaze. Add vegetables. Cover and cook for about 2-5 minutes or until vegetables are lightly cooked, still crisp. Add other 2 tbsp corn starch to the chicken broth, mixing thoroughly. Add browned chicken and the rest of the chicken broth with corn starch. Cook uncovered, stirring periodically to keep the thickening sauce from sticking, ensuring even heat distribution until the sauce is fully thickened.
4. Remove from heat and serve.
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