2/16/2007

Chicken Recipes - Cashew Chicken Stir-Fry

Cashew Chicken Stir-Fry

2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cubed
1 onion, chopped
2 ribs celery, chopped
1/3 cup each rice wine or dry sherry, soy sauce, cashews
1/4 cup each cornstarch, hoisin sauce
1 tbsp. fresh ginger, grated
1 can (6 oz.) water chestnuts
2 cups Chinese cabbage, (bok choy) chopped
1 cup bean sprouts fresh or canned
Directions
Heat oil in skillet or wok. Cook chicken until no longer pink
and set aside in a bowl. Add onion and celery to skillet and cook
until crisp-tender. Combine rice wine or sherry, soy sauce,
cornstarch and ginger together; stir until cornstarch dissolves.
Return chicken to celery and onion in skillet; add water chestnuts and
sauce. Cook until sauce starts to thicken. Add Chinese cabbage and
bean sprouts; cook for 1 - 2 minutes; do not overcook because cabbage
will become mushy. Stir in hoisin sauce and cashews and serve over
hot rice or noodles.
Makes 4-6 servings.