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chicken cornstarch soy sauce egg oil cabbage carrot water mushroom celery stalks green onions onion chicken broth cashews
Viewed: 26 - Published at: 3 years agoIngredients
- 1 large skinless chicken breast half
- 1 tablespoon cornstarch
- 2 tablespoons soy sauce
- 1 egg white, slightly beaten
- 2 tablespoons oil
- 1 head cabbage, cut into pieces
- 1 carrot, cubed
- 14 cup water chestnut, quartered
- 10 mushroom pieces
- 1 stalk celery, thinly sliced
- 2 stalks green onions, cut into 1-inch pieces
- 1 onion, sliced
- 13 cup chicken broth
- 3 ounces cashews, toasted
Method
- Cut chicken breasts into paper thin slices.
- Combine with cornstarch, 1 tablespoon soy sauce, and egg white.
- Heat 1 tablespoon oil in skillet over medium high heat.
- Add vegetables and saute for 3 minutes.
- Add remaining soy sauce.
- Transfer to platter and set aside.
- Add remaining oil into same skillet and turn to high heat.
- Saute chicken for 2 minutes until cooked.
- Return cooked vegetables to skillet.
- Add hot broth.
- Stir to combine all ingredients thoroughly.
- Cook for one minute.
- Garnish with cashews.
