Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
3/4
-
1
-
1/2
-
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
|
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. |
