Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Southern Living September 2001

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Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce in a shallow dish or heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 hour.

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  • Remove chicken from marinade, discarding marinade.

  • Heat oil in a large nonstick skillet or wok over medium-high heat 2 minutes. Add chicken; stir-fry 3 minutes or until lightly browned. Add vegetables; stir-fry 3 minutes. Add 1 cup broth; bring to a boil. Reduce heat, and simmer 2 to 5 minutes or until vegetables are crisp-tender.

  • Stir together remaining 1/2 cup broth, 2 tablespoons cornstarch, and 2 tablespoons soy sauce. Add to chicken mixture; stir-fry 1 minute or until thickened. Serve over rice; sprinkle with cashews.

  • *1 pound pork tenderloin, cut into thin strips, may be substituted for chicken.

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