- 1 c. water
- 1 tbls. cornstarch
- 1 tsp. sesame oil
- 2 tbls. soy sauce
- 1/2 tsp. sugar
- 4 tbls. oil
- 1/4 lb. chicken breasts, cooked and cubed
- 1 tsp. salt
- 1 large onion, chopped
- 1 c. diced celery
- 1 can bamboo shoots, sliced
- 1 can water chestnuts, sliced
- 1/2 can mushrooms, drained
- 4 oz. peas (optional)
- 4 oz. cashews
- chow mien noodles or rice
- 1/4 tsp. ginger powder
| To prepare cornstarch mixture, stir together 2 tbls. water, cornstarch, sesame oil, soy sauce and sugar. Heat 2 tbls. oil in wok or skillet. Place chicken, 1/2 tsp. salt and ginger powder in skillet and heat through; remove and set aside. Heat the remaining oil and salt in the skillet; add the onion, celery, bamboo shoots, water chestnuts and mushrooms. Saute’ for 3 minutes and add chicken and remaining water. Cook for 10 minutes and add cornstarch mixture and cook until mixture thickens. Add peas and cashews. Heat through and serve on chow mien noodles or rice. |