 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Crunchy cashews, tender chicken, celery and mushrooms make a filling and easy to prepare stir fry. This is a big hit with my wife and me, says Richard W. Borchers of Wauwatosa, Wisconsin. Ingredients:
2 tablespoons reduced-sodium soy sauce |
1 tablespoon cornstarch |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
2 celery ribs, sliced |
1 medium onion, halved and sliced |
5 teaspoons canola oil, divided |
2 boneless skinless chicken breast halves (4 ounces each) |
1/2 cup frozen peas |
1/2 cup chicken broth |
1 can (4 ounces) mushroom stems and pieces, drained |
1/3 cup lightly salted cashews, toasted |
1 cup hot cooked rice |
Directions:
1. In a small bowl, combine the first five ingredients until smooth; set aside.
2. In a large skillet, saute celery and onion in 2 teaspoons oil until tender. Remove and keep warm.
3. In the same skillet over medium heat, cook chicken in remaining oil for 5-6 minutes on each side or until chicken juices run clear. Stir cornstarch mixture and add to the pan. Add the peas, broth, mushrooms and celery mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews; serve with rice. Yield: 2 servings.
|
|