Ingredients
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1 tablespoon cornstarch
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2 tablespoons soy sauce
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2 tablespoons oil
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1 head cabbage, cut into pieces
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10 mushroom pieces
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1 stalk celery, thinly sliced
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2 stalks green onions, cut into 1-inch pieces
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1 onion, sliced
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1/3 cup chicken broth
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3 ounces cashews, toasted
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1 carrot, cubed
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1 egg white, slightly beaten
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1/4 cup water chestnut, quartered
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1 large skinless chicken breast half
Instructions
- Cut chicken breasts into paper thin slices. Combine with cornstarch, 1 tablespoon soy sauce, and egg white.
- Heat 1 tablespoon oil in skillet over medium high heat. Add vegetables and saute for 3 minutes. Add remaining soy sauce. Transfer to platter and set aside.
- Add remaining oil into same skillet and turn to high heat. Saute chicken for 2 minutes until cooked.
- Return cooked vegetables to skillet. Add hot broth. Stir to combine all ingredients thoroughly. Cook for one minute. Garnish with cashews.