Tuesday, May 20, 2008

Cashew Chicken

Cashew Chicken
6 servings

2 cups chicken broth, divided
1/4 cup cornstarch
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 garlic cloves, minced
1 bag frozen oriental stir fry vegetables
1 1/2 cups cashews
hot cooked rice

In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy sauce, ginger, cayenne pepper and remaining broth until smooth; set aside. Add chicken to the skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes. Remove with a slotted spoon and keep warm. Add garlic and vegetables to skillet; stir-fry for 3 minutes. Stir broth mixture; add to the skillet with the chicken. Cook and stir for 2 minutes. Stir in cashews. Serve over rice.

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