Ingredients

  • 4 chicken breast pieces

  • 1/4 cup oil

  • 2 oz. cashews

  • 2 oz. almonds

  • 1 cup celery, chunked

  • 1 onion

  • 2 green peppers, chunked

  • 1 cup fresh mushroom

  • 2 cups chicken broth

  • 1/4 cup soy sauce

  • 1/2 tsp. sugar

  • 1 tbsp cornstarch, dissolved with

  • Water

Directions

  1. 1

    Remove chicken bone and skin, cut into strips.

  2. 2

    Chunk celery, green pepper and slice onions., mushroom.

  3. 3

    Heat deep saucepan hot, add oil then stir fry cashews and almonds over medium heat. Stir around until slightly brown. Remove and set aside.

  4. 4

    Reheat pan, Add chicken, Stir constantly until for 8-10 minutes. Combine celery and onions. Cook for 4-5 more minutes.

  5. 5

    Pour green peppers and mushrooms. Then add soy sauce, chicken broth and sugar. Stir around for 1-2 minutes.

  6. 6

    Add cornstarch to thicken. Simmer for 1 minutes. Add cashews and almond. Stir around

  7. 7

    Serve almond and cashew chicken immediately over rice.