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Friday, July 18, 2008

Chicken Cashew

1 lb Chicken breasts -sliced/cubed
2 Green Peppers -cut into chunks
3 Green Onion - sliced
2 large Carrots - sliced
15 Snow Peas
2 Cans Sliced Water chestnuts
2-3 C. Cashews

1 Tbsp. Oil
1/2 tsp. Salt
2 Cloves minced Garlic
1 tsp. Minced Ginger
1 Tbsp. Cornstarch
2-3 Tbsp. Soy Sauce
1/4 C. Water

Place Garlic & Ginger in Wok with Hot oil, cook chicken in oil until meat is white, then add carrots and cook until soft. Add Peppers, peas and Onions and cook a minute more. Mix remaining ingredients in sauce well, and add to wok along with Water chestnuts and cashews. Cook until sauce thickens and then serve warm over rice.

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