Garden Pavilion Note Book. Stirfry Chicken with Cashews and Vegetables
From the Garden NoteBook comes this classic.
Stirfry Chicken with Cashews and Vegetables
Equipment
- 2 large pan
- One large skillet
Ingredients
- 6 Oz Chicken Sliced
- 1 Oz Red Onion Sliced
- 2 Oz Pea Pods
- 1 Oz Shitake Mushroom Sliced
- 1/2 Oz Zucchini
- 1 Oz Bean Sprouts
- 1 Oz Bok Choy
- 1/4 Tsp Chopped garlic
- 2-3 Oz Soy Sauce
- 1/2 Cup Light Chicken stock
- 1 Tsp Corn starch mixed with Chicken Stock
- 2 Tbsp Sesame Oil
- 3 Tbsp Corn Oil
Instructions
- Place 2 large skillet pans on the fire to warm them up. Add in each skillet both oils.
- Set up all vegetables (one portion of all vegetables) onto a plate
- Carefully place the chicken into one pan and all vegetables into the other.
- Stir and swing pans alternately and quickly.
- Soon the chicken will take form and take color.
- Lightly salt and pepper. take out of the pan.
- Add Chicken Stock to the vegetables.
- Add soy Sauce. Add Corn Starch Slurry to the desired thickness.
- As soon as the cornstarch clears, add the chicken back into the stirfry vegetable mixture and serve