| Recipe Ingredients: |
| 1 |
pound chicken breast, boned and sliced thin |
| 2 |
tbsp soy sauce |
| 1 |
tbsp corn starch |
| 4 |
tbsp sesame oil |
| 1/2 |
tsp salt |
| 1 |
small chopped onion |
| 1/2 |
pound mushroom, trimmed and sliced |
| 1 |
small cabbage head |
| 1 |
tsp sugar |
| 2 |
cups Roasted Cashews |
| 1 |
tsp cornstarch |
| 1/4 |
cup soy sauce |
| 3 |
ounces Chinese noodles |
Cooking Directions: |
| 1. |
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.
|
| 2. |
Remove from pan.
|
| 3. |
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.
|
|
|
Roasted Cashews (Unsalted)
Our unsalted roasted cashews are jumbo in size and packed with nutrients. We roasted our gorgeous cashews at the peak of their freshness to lock in that ultimate sweet flavor that everyone loves.
|
