Ingredients
| 2 tbsp. | vegetable oil | | 1/2 tsp. | salt | | 1 cup | sliced chicken breast | | 1/2 cup | snow pea pods | | 1/2 cup | whole button mushrooms | | 1/2 cup | bamboo shoots | | 1 cup | chicken broth | | 1/2 cup | cashews, roasted | | 1/2 tsp. | monosodium glutamate (MSG) (optional) | | 1/4 tsp. | sugar | | 1/2 tsp. | cornstarch |
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Instructions
Swirl oil around bottom and sides of heated wok. Add salt and chicken, stir-fry 2 minutes over high heat. Add pea pods, mushrooms, bamboo shoots, and chicken broth. Cover and cook 2-3 minutes. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch with 1/2 tsp. water to form a paste and add to thicken the sauce. Serve immediately.
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