| Recipe Ingredients: |
| 1 |
pound chicken breast, boned and sliced thin |
| 2 |
tbsp soy sauce |
| 1 |
tbsp corn starch |
| 4 |
tbsp sesame oil |
| 1/2 |
tsp salt |
| 1 |
small chopped onion |
| 1/2 |
pound mushroom, trimmed and sliced |
| 1 |
small cabbage head |
| 1 |
tsp sugar |
| 2 |
cups Roasted Cashews |
| 1 |
tsp cornstarch |
| 1/4 |
cup soy sauce |
| 3 |
ounces Chinese noodles |
Cooking Directions: |
| 1. |
Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft.
|
| 2. |
Remove from pan.
|
| 3. |
Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.
|
|
|
Roasted Cashews (Unsalted)
Jumbo cashews roasted at the peak of their freshness to lock in that ultimate sweet flavor everyone loves.
|
