Ingredients
- 4 oil
- 2 celery stalk
- 2 carrot
- 2 garlic clove
- 1 onion
- 2 pound green beans
- 2 pound chicken breast
- 1 cup chicken broth
- 5/8 cup cashews
- 4 tablespoon water
- 2 tablespoon soy sauce
- 2 tablespoon cornstarch
- 2 teaspoon cornstarch
Mix the cornstarch with chicken broth and set aside.
Cut skinned and boned chicken into matchstick-size pieces. Combine theingredients for the 'chicken mixture' ( cornstarch, soy, and chicken). Mixwell to coat chicken thoroughly; set aside.
Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil ishot, add chicken mixture. Stir fry until chicken is opaque (about 3minutes). Remove chicken from the wok and set aside.
Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans,carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3minutes or until veggies are just tender-crisp.
Return chicken and chicken broth mixture to pan. Stir until liquid boilsand thickens (about 1 minute). Stir in most of the cashews. Garnish withthe remaining cashews.
