Title: Cashew chicken
 Categories: Chicken, Stir-fry
      Yield: 4 Servings
 
           Gaye Levy ** DTXT63A

MMMMM---------------------MIX AND SET ASIDE--------------------------
      2 ts Cornstarch
      1 c  Chicken broth

MMMMM----------------------CHICKEN MIXTURE---------------------------
      2 tb Cornstarch
      2 tb Soy sauce
      2 lb Chicken breast, skinned

MMMMM-------------------VEGETABLE INGREDIENTS------------------------
      4 x  Oil; Tbl - approx.
      2    Celery stalk; thinly sliced
    1/2 lb Green beans; 1/2" slices
      2    Carrot; 1/4" slices
      1    Onion; small, 1/4" slices
      2    Garlic clove, minced/pressed
      4 tb Water
    2/3 c  Cashews; roasted
 
  Mix the cornstarch with chicken broth and set aside.
  
  Cut skinned and boned chicken into matchstick-size pieces. Combine the
  ingredients for the "chicken mixture" ( cornstarch, soy, and
  chicken). Mix well to coat chicken thoroughly; set aside.
  
  Place wok in high heat. When wok is hot, add 2 TBL of the oil. When
  oil is hot, add chicken mixture. Stir fry until chicken is opaque
  (about 3 minutes). 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 3 minutes or until veggies 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 the remaining cashews.
  
  This recipe is from Sunset "WOK Cook Book" and is a delightful stir
  fry.