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Recipe Ingredients:
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1
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pound chicken breast, boned and sliced thin
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2
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tbsp soy sauce
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1
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tbsp corn starch
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4
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tbsp sesame oil
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1/2
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tsp salt
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1
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small chopped onion
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1/2
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pound mushroom, trimmed and sliced
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1
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small cabbage head
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1
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tsp sugar
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2
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cups <a href="/nuts/cashews/roasted-no-salt.html">Roasted Cashews</a>
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1
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tsp cornstarch
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1/4
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cup soy sauce
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3
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ounces Chinese noodles
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Cooking Directions: |
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1.
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Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes. Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm. Add onion and mushrooms and stir-fry until vegetables are soft.
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2.
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Remove from pan.
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3.
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Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender. Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture. Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened. Sprinkle with Chinese fried noodles before serving. Makes 4 to 6 servings.
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Roasted Cashews (Unsalted)
Our unsalted roasted cashews are jumbo in size and roasted in-house at peak freshness to lock in that ultimate sweet flavor that everyone loves.
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