Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
3/4
-
1
-
1/2
-
1
-
1
-
3
-
1
-
1
-
1
Directions
Chicken Cashew, Another recipe that I acquired from a Chinese cooking class that I attended One of our favorites , A fine, vegetable-rich medly with chicken I added carrots, julienned Unremarkable sauce was my only letdown, but tastes good I think I should had used two frozen chicken breast halves rather than one I liked cooking the bell pepper with the peas; their flavors complement each other most suitably However, recipe refused to print with preparation notes, only printed with ingredients list and nutritional info , This was really delicious! I added a yellow bell pepper for the color and for more veggies I doubled the sauce amount and added some more soy sauce (this for personal taste) I prepared all the ingredients in advance so that the dish was ready done at the last moment
Made vor Culinary Quest 2014
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Steps
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1
Done
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Mix the Cornstarch and Water Together to Make a Thickener; Set Aside. |
|
2
Done
|
Combine the 1st Four Ingredients Together and Let Stand For 15 Minutes. |
|
3
Done
|
Prepare the Vegetables as Directed. |
|
4
Done
|
Place 1 Tablespoon Oil in Wok and Heat. |
|
5
Done
|
Stir-Fry or Saute Onions, Mushrooms and Celery; Remove from Wok. |
|
6
Done
|
Add a Little More Oil If Necessary and Stir-Fry the Bell Pepper and Peas; Remove from Wok. |
|
7
Done
|
Heat 2 Tablespoons Oil and Brown the Garlic and Ginger. |
|
8
Done
|
Add Chicken and Stir-Fry 2 Minutes. |
|
9
Done
|
Add 1/2 Cup Mushroom Liquid and 1 Teaspoon Soy Sauce. |
|
10
Done
|
Bring to a Boil. |
|
11
Done
|
Add Just Enough Thickener (cornstarch and Water) to Thicken the Sauce. |
|
12
Done
|
Return All Vegetables to Wok. |
|
13
Done
|
Heat Through and Add Cashews. |
|
14
Done
|
Serves 2 as a Main Dish and 4 as a Side Dish. |
