2 tsp cornstarch
1 cup chicken broth
2 Tbsp cornstarch
2 Tbsp soy sauce
2 lb chicken breast, skinned
4 Tbsp oil
2 celery stalks, thinly sliced
1/2 lb green beans, 1/2" slices
2 carrot, 1/4" slices
1 onion, small, 1/4" slices
2 garlic clove, minced/pressed
4 Tbsp water
2/3 cup cashews, roasted
Mix the cornstarch with chicken broth and set aside.
Cut skinned and boned chicken into matchstick-size pieces. Combine
the ingredients for the "chicken mixture" ( cornstarch, soy, and
chicken). Mix well to coat chicken thoroughly, set aside.
Place wok in high heat. When wok is hot, add 2 Tbsp of the oil.
When oil is hot, add chicken mixture. Stir fry until chicken is
opaque (about 3 minutes). Remove chicken from the wok and set aside.
Add remaining 2 Tbsp oil to the wok. When oil is hot, add celery,
beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and
cook for 3 minutes or until vegetables are just tender-crisp.
Return chicken and chicken broth mixture to pan. Stir until liquid
boils and thickens (about 1 minute). Stir in most of the cashews.
Garnish with the remaining cashews.