Chicken and Cashew Stir Fry

Ingredients

  • ½ teaspoon(s) ginger
  • SAUCE:
  • ½ cup(s) chicken broth
  • 5 tablespoon(s) soy sauce
  • 4 teaspoon(s) cornstarch
  • 1 pound(s) chicken, boned, skinned, cut into ½" strips or cubes
  • 1 egg white
  • + 11 more ingredients
    • 1 teaspoon(s) soy sauce
    • 1 tablespoon(s) cornstarch
    • ½ cup(s) oil
    • 2 clove(s) crushed garlic (or ½ teaspoon of garlic powder)
    • 1 red pepper cut into strips
    • carrots - amount comparable to strips of red pepper
    • 1 can of sliced water chestnuts - drained
    • 6 ounce(s) Chinese peapods (or snow peas) - thawed
    • ¼ cup(s) cashews
    • 6 prepared rice servings
    • STIR-FRY:

RICE: Prepare the rice before starting the stir-fry process, so that it's ready to serve once the stir-fry is finished. SAUCE: Combine all of the sauce ingredients and mix until the cornstarch is dissolved. Set the sauce aside. STIR-FRY: Important: Prepare and pre-measure all of the ingredien...

View full recipe at RecipeTips.com

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