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Receta Cashew Chicken Stir Fry

Name: Cashew Chicken Stir Fry
Ingredients: 2 Tbsp. vegetable oil; 1 lb boneless chicken breasts, cubed; 1 x onion, minced; 2 x ribs celery, minced; 2 c. Chinese cabbage, (bok choy) minced; 1 c. bean sprouts fresh or possibly canned; 1 x 6-ounce. can water chestnuts; 1/3 c. rice wine or possibly dry sherry; 1/3 c. soy sauce; 1/4 c. cornstarch; 1 Tbsp. fresh ginger, grated; 1/4 c. hoisin sauce; 1/3 c. cashews

de Global Cookbook

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Ingredientes

2 Tbsp. vegetable oil
1 lb boneless chicken breasts, cubed
1 x onion, minced
2 x ribs celery, minced
2 c. Chinese cabbage, (bok choy) minced
1 c. bean sprouts fresh or possibly canned
1 x 6-ounce. can water chestnuts
1/3 c. rice wine or possibly dry sherry
1/3 c. soy sauce
1/4 c. cornstarch
1 Tbsp. fresh ginger, grated
1/4 c. hoisin sauce
1/3 c. cashews

Direcciones

Heat oil in skillet or possibly wok. Cook chicken till no longer pink and set aside in a bowl. Add in onion and celery to skillet and cook till crisp-tender. Combine rice wine or possibly sherry, soy sauce, cornstarch and ginger together and stir till cornstarch dissolves. Return chicken to celery and onion in the skillet and add in water chestnuts and sauce. Cook till sauce starts to thicken. Add in Chinese cabbage and bean sprouts and cook for just one or possibly two min; don't overcook because the cabbage will become mushy. Stir in hoisin sauce and cashews and serve over warm rice or possibly noodles.