Chicken and Broccoli Cashew
Jennie Morgan
ingredients
- 1 boneless, skinless chicken breast
- 1 Tbsp vegetable oil
- 1 tsp cornstarch
- 1 tsp salt
- 1 tsp sugar
- 1 tsp soy sauce
- Dash garlic powder
- 1 Tbsp cornstarch
- 2 Tbsp soy sauce
- 1 cup chopped fresh broccoli
- 1/2 cup sliced fresh mushrooms
- 1/4 cup each green and red pepper strips
- 1/2 cup sliced green onion
- 1/4 cup cashews
- 3/4 cup water
- 1 tsp instant chicken bouillon
directions
- 1
Slick chicken into thin strips. Stir oil, cornstarch, salt, sugar, soy sauce, and garlic together. Pour over chicken and stir to coat evenly; let stand 30 minutes.
- 2
Stir cornstarch, soy sauce, water, and bouillon together; set aside.
- 3
Stir-fry chicken in 2 to 3 Tbsp hot oil until chicken is browned, about 3 minutes. Remove from pan or push up the sides of wok. Add 2 Tbsp oil; stir fry veggies 2 minutes. Combine with chicken, stir fry 1 minute. Stir in cornstarch mixture. Cook and stir until thickened.
- 4
Sprinkle with cashews to serve.
Source: LeAnne Bushyhead
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