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Ingredients:
tb. of sesame oil
1 tb. of cornstarch
2 tb. cold water
2 tb. soy sauce
2 cups chicken stock
1/2 cup cashews
2 stalks of celery diced
2 carrots, peeled and diced
1/2 onion, peeled and diced
1 cup of cooked, diced chicken
Salt and pepper
2 cups cooked rice
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
In a wok or tall skillet, heat the oil and briefly sauté the vegetables. Add the soy sauce and the stock. Let simmer. Mix the cornstarch with the cold water and add to the simmering mixture. Allow to thicken. Add the chicken and the cashews. Serve piping hot over rice.
Recipe submitted by: Kerri Buckley
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