Chicken
4 chicken breasts
3 tablespoons cornstarch
2 tablespoons soy sauce
2 cloves garlic minced
1-1/2 cups chicken stock
2 large carrots
2 stalks celery
1 small stalk broccoli
1 onion
Half green pepper
Half small cauliflower
1/4 lb. green beans
2 tablespoons vegetable oil
3 tablespoons water
3/4 cup cashews
Cut chicken into bite size pieces. In bowl, combine 2 tbsp of the cornstarch with the soy sauce and 1 clove garlic. Coat chicken with this mixture and let stand at room temp for up to 30 min. Mix remaining cornstarch with chicken stock. Set aside.
Slice carrots and celery thinly on diagonal. Peel broccoli stalk and slice; divide florets into bite-size pieces. Chop onion and green pepper coarsely. Cut cauliflower florets and beans into bite-size pieces.
Heat large wok over high heat until drop of water hisses and evaporates immediately. Pour in half of the oil. Stir-fry chicken until golden on outside and no longer pink inside, 2 to 3 min. Using slotted spoon remove from pan; set aside on paper towels.
Heat remaining oil in wok; stir-fry remaining garlic, carrots, celery, broccoli, onion, cauliflower and beans for 3 min.
Return chicken to wok; add 1/2 cup of the cashews. Pour in stock mixture; cook, stirring until sauce thickens, for about 2 min. Top with remaining cashews. Makes 4 to 6 servings.