Monday, November 15, 2010

Cashew Chicken

2 chicken breasts, cubed
1-2 tsp soy sauce
1 tsp cornstarch
2 tsp vinegar
1 small onion, cubed
1 1/2 cups green veggies (or 1 bag stir fry)
1-2 Tbs cornstarch dissolved in 2 Tbs soy sauce and 1 cup chicken broth
1 c cashews (may roast if desired)

Marinate chicken in 1st 4 ingredients 20-60 minutes. Add oil to wok and set on high heat. Add chicken and cook until white. Remove. Add onion and cook 1 minute. Add veggies and cook until crisp. Remove. Add cornstarch mixture to wok and cook until thickened, stirring often. Add chicken and veggies. Season with pepper if needed. Stir in cashews. Serve with rice.

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