Add the cornstarch and water mixture, stirring to thicken. Remove from the heat. Serve with the white rice. 

 

Chicken, cashews and water chestnuts are cooked in a flavorful sauce in this chicken stir-fry recipe submitted by Alex Smith. He notes that it also works well with beef.

Ingredients:

3/4 cup unsalted cashews
Oil for stir-frying, as needed
1.5 pounds chicken breast, cut into 1 – 2 inch pieces
1 pound mushrooms (shiitake, button or your choice), stems removed, cut into large pieces
1 cup carrots (sliced into 2 – 3 inch strips)
1 can whole water chestnuts
.
Stir-fry Sauce (To make the stir-fry sauce, combine the following six ingredients in a bowl and set aside):
1 teaspoon chili oil (you can substitute sesame oil)
2 cloves garlic, minced
1 tablespoon minced ginger
3 spring onions, washed, white parts sliced very thin (reserve green sections)
3 tablespoons soy sauce
3/4 cup water
.
Other:
1 tablespoon cornstarch mixed with 2 tablespoons water
4 cups cooked white rice (cook per package directions)

Preparation:

How to prepare Chicken Stir-fry

In a dry wok over medium heat, add the cashews. Toast for about 1 minute, stirring continually until toasted slightly (do not burn). Remove cashews.

Heat 2 tablespoons peanut oil in the wok. Add the chicken; stir-fry until lightly browned, with no pink (about 5 – 6 minutes). Remove the chicken and put on plate.

Stir-fry the mushrooms, carrots and water chestnuts for about 3 minutes. Add cooked chicken, cashews and stir-fry sauce. Stir well. Cover the wok and let the ingredients cook for about 3 minutes.