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In a skillet, heat 3 tablespoon of broth. Meanwhile, combine the cornstach, soy sauce, ginger and remaining broth until sauce, ginger and remaining broth until smooth; set aside. Add chicken to the skillet; stir-fry over Medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Add garlic, carrots and celery; stir-fry for 3 minutes. Add broccoli and peas; stir-fry for 4-5 minutes or until crisp-tender. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice is desired.
Yield: 4 servings. Submitted by Vicki Hirshfeld, Hartland, Wisconsin Recipe by: Country Woman Magazine, November/December, p. 31 Posted to MC-Recipe Digest V1 #957 by Roberta Banghart
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