Cut the chicken breasts into narrow
strips. Peel the onions and coarsely chop into
large chunks. Cut the green tops of the scallions
into 1-inch pieces, cutting the whites somewhat more finely. Mince the garlic. Mix the cornstarch with the water and
set aside. In a large nonstick skillet, heat the
oil over high heat. Add the onions, stir-fry for 2-3
minutes, add the scallions and garlic, and stir-fry for another 1-2
minutes. Keeping the heat high, add the chicken
strips and cook 3-4 minutes until the chicken is opaque. Stir in the soy sauce, lemon juice,
and cashews; and then pour the cornstarch mixture over all and toss
for a minutes or two. Serve immediately over rice.
Serves 2-3
This entree cooks so quickly that you must
remember to put your rice on before starting the chicken, or you'll find
you've gotten too far ahead of yourself. Broccoli makes a good
accompaniment.