Chicken Cashew Nut
4-6 boneless chicken
breast pieces, cut into 1 inch cubes
1 onion sliced or diced
Fresh or frozen broccoli cuts,
carrots, cauliflower, green pepper cut in slices or small flowerets (about 4
cups)
Stir fry chicken cubes in
a few Tbsp. oil until middle is no longer pink.
Pour into large bowl. Add
vegetables to pan with more oil and stir fry until crisp tender. Add back the chicken. Sprinkle with corn starch and add Yoshiba’s Stir Fry Sauce (enough for a little extra sauce on the
rice). Mix together until slightly
thickened. Add cashew nuts according to
taste. Serve hot over rice.
Marilyn Adams
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