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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My mom loves Chinese food. This easy recipe will help satisfy her desire when carry-out is not available.Rick Shaw, Gainesville, Georgia Ingredients:
4 teaspoons cornstarch |
2 teaspoons sugar |
1/2 cup cold water |
1/3 cup soy sauce |
2 teaspoons minced fresh gingerroot |
1 teaspoon crushed red pepper flakes |
1-1/3 pounds boneless skinless chicken breasts, cut into 1-inch strips |
2 tablespoons canola oil |
2 celery ribs, chopped |
2 medium carrots, chopped |
1 medium onion, chopped |
1 cup whole salted cashews |
hot cooked rice, optional |
Directions:
1. In a small bowl, combine the first six ingredients; set aside.
2. In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry the celery, carrots and onion until crisp-tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and cashews; heat through. Serve with rice if desired. Yield: 4 servings.
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