Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: MAB
Dairy Council of California

A great blend of chicken, vegetables, and cashews

Ingredients

2 cups Boneless, skinless chicken breasts cut in 1/2 inch slices

Marinade for chicken:

1 tbsp Light soy sauce

1 tbsp Cornstarch

1/2 tsp Each sugar & salt

1 cup Peas, fresh or frozen

3/4 cup Celery, diced

3/4 cup Onions, diced

3/4 cup Red bell pepper, diced

1/2 to 1 cup Cashew nuts

1 2 1/2 oz Can whole button mushrooms (reserve liquid)

Sauce Mixture:

1/2 cup Reserved mushroom liquid

2 tsp Cornstarch

1 tsp Light soy sauce

1 clove Garlic, crushed

1 Chunk ginger, the size of a quarter, crushed

4 tbsp Oil

Preparation

Mix sliced chicken with marinade and let stand for 15 minutes. Prepare sauce mixture

Heat wok, pour in 1 tbsp oil and heat. Stir fry celery and onions for 1-2 minutes. Season lightly with salt and sugar. Set aside. Add 1 tbsp oil and stir fry peas with red bell peppers for 1-2 minutes, also season lightly with salt and sugar. Set aside. Add 2 tbsp oil and stir fry chicken until done. Stir the prepared sauce mixture and pour over chicken, stirring until sauce thickens. Add vegetables, then add cashew nuts. Mix well and serve.

Cook's Notes

You can omit onions, peas, celery and cashews, and substitute water chestnuts, bamboo shoots and walnut halves and serve Chicken Walnut. Or, leave the original recipe intact, but substitute whole almonds for cashews and get Chicken Almond Ding!

Rate This Recipe

Scroll over the empty stars to rate.   1 rating   Add a Recipe Comment