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Cashew Stir Fry

Submitted by: Mary on 04/06/2003
4573 views
2.80 avg rating
147 votes
 
 
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Ingredients

1 lb Chicken breast, cut into strips

3 T Chicken broth

1 Chopped onion

1 Chopped green pepper

1/2 lb Broccoli, cut up

1/2 Head cabbage, shredded

8 Sliced mushrooms

1/2 C cubed jicama

1/2 C Toasted cashews
Sauce:

1/3 C Soy sauce

2/3 C Water

2 t Cornstarch

1/4 t Fresh grated ginger

1/4 t White pepper

Directions

Steam cook broccoli for 5 minutes to tenderize for the stir-frying.



Heat 1 T oil in heavy skillet or wok.



Stir fry chicken until no longer pink. Remove from wok or pan and set asise to keep warm.



Heat 1 T broth in heavy skillet or wok. Stir fry vegetables in order, adding more broth as needed.



Remove each vegetable when done and set aside to keep warm. When all vegetables have been cooked, return all to wok or pan, reduce heat to simmer.



Make a paste of cornstarch and water, then mix in the remaining water, soy sauce, ginger, and pepper. Stir until smooth. Pour sauce over chicken/vegetable mixture, stirring constantly. When sauce has thickened, stir in toasted cashews. Serve immediately

Additional Information

This recipe even with the cornstarch is still only about 5 g carbs per serving.

Servings

4

Calories

5

Time to prepare

20 minutes

Difficulty

Easy
 

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