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Cashew Chicken For Two Recipe
|Regular strength chicken broth||1⁄2 Cup (8 tbs)|
|Soy sauce||1 Tablespoon|
|Chicken breast||1 Pound, skinned, boned, and cut in matchstick-size pieces|
|Salad oil||4 Tablespoon|
|Stalk celery||1 , thinly sliced|
|Green beans||1⁄4 Pound, cut in 1/2-inch slanting slices|
|Carrot||1 Large, cut in 1/4-inch slanting slices|
|Onion||1 Small, cut in half, then in 1/4-inch slices|
|Garlic||1 Clove (5 gm), minced / pressed|
|Roasted cashews||1⁄3 Cup (5.33 tbs)|
Calories 757 Calories from Fat 381
% Daily Value*
Total Fat 44 g67.2%
Saturated Fat 4.3 g21.4%
Trans Fat 0.6 g
Cholesterol 131.5 mg
Sodium 772.8 mg32.2%
Total Carbohydrates 32 g10.7%
Dietary Fiber 5.3 g21%
Sugars 7 g
Protein 59 g118%
Vitamin A 123.1% Vitamin C 18%
Calcium 7.5% Iron 19.5%
*Based on a 2000 Calorie diet
Combine the 1 tablespoon cornstarch, soy, and chicken.
Mix well to coat chicken thoroughly; set aside.
Place wok on high heat.
When wok is hot, add 2 tablespoons of the oil.
When oil is hot, add chicken mixture.
Stir-fry until chicken is opaque (about 3 minutes); remove chicken from wok and set aside.
Add remaining 2 tablespoons oil to wok.
When oil is hot, add celery, beans, carrot, onion, and garlic.
Stir-fry for 1 minute.
Add water, cover and cook for 3 minutes or until vegetables are just tender-crisp.
Return chicken and chicken broth mixture to pan.
Stir until liquid boils and thickens (about 1 minute).
Stir in most of the cashews.
Garnish with remaining cashews.