Ingredients
2 tb Vegetable oil
2 tb Soy sauce (light works well)
1 lg Green pepper cut into
1/4 inch strips
1/2 c Cold chicken broth
4 Chicken-breast halves,
-skinned, bones, cut into
-1/2 inch strips
1/2 c Cashews
1 tb Cornstarch
2 tb Dry white wine (or any-liquid)
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Heat oil in the wok. Add the vegetable and
stir-fry for 2 minutes. Push
aside or remove to serving dish. Stir-fry the chicken 3-4 minutes,
until
done. Return the vegetable to the wok and combine with chicken.
Stir in
the soysauce mixed with the cornstarch, chicken broth, and wine.
Heat and
stir gently until the sauce is thickened and clear. Add the
nuts and serve
at once with white rice.
.
Makes 4 servings.
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