Post by TakeAPictr on Aug 7, 2003 7:48:23 GMT -6
Easy Cashew Chicken
Combine and set aside:
1/2 c chicken stock
2 tsp cornstarch
1/4 c red wine vinegar
2 Tblsp soy sauce
2 tsp vegetable oil
Stir Fry in 1 Tblsp vegetable oil in wok:
3/4 lb boneless chicken cut in thin strips
1 c thinly sliced carrots
1 c broccoli florets
until vegies are tender crisp and meat is no longer pink. Add broth mixture and 3 sliced green onions. Bring to boil and stir 2 minutes. Stir in 1/2 c cashews. Serve over rice. 4 servings.
Combine and set aside:
1/2 c chicken stock
2 tsp cornstarch
1/4 c red wine vinegar
2 Tblsp soy sauce
2 tsp vegetable oil
Stir Fry in 1 Tblsp vegetable oil in wok:
3/4 lb boneless chicken cut in thin strips
1 c thinly sliced carrots
1 c broccoli florets
until vegies are tender crisp and meat is no longer pink. Add broth mixture and 3 sliced green onions. Bring to boil and stir 2 minutes. Stir in 1/2 c cashews. Serve over rice. 4 servings.