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Chicken and Cashew Stir-Fry Recipe

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This recipe for Chicken and Cashew Stir-Fry is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. vegetable oil
4 oz. cashew nuts
1 bunch green onions, trimmed and sliced
4 to 5 stalks celery, thinly sliced or whatever fresh cut vegetable you prefer
4 chicken breasts, skinned and cut into 1/2 in. cubes
6 oz. stir fry yellow bean sauce
salt and pepper (to taste)
Directions:
Directions:
Using a wok, heavy-based sauce pan or skillet, add the oil and heat it until it smokes. Toss in the cashew nuts, onions and celery. Cook for 1 to 2 min., stirring frequently over a fairly fierce heat until the nuts are lightly browned. Add the chicken and cook quickly, stirring frequently for 2 to 3 min. until sealed and just cooked. Add the bean sauce, salt and pepper. Cook for 1 min. or so, until piping hot. Serve at once with freshly boiled rice. Yield: 4 servings.
Personal Notes:
Personal Notes:
Dana uses "Ken's" teriyaki sauce with pineapple juice in lieu of yellow bean sauce.

 

 

 

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