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Cashew Chicken Recipe


Ingredients
* 3 Chicken breasts (boned and skinned)
* 1/4 cup Soy Sauce
* 1/2 lb Chinese pea pods
* 2 tbsp Corn starch
* 1/2 lb Mushrooms
* 1/2 tsp Sugar
* 4 Green onions
* 1/2 tsp Salt
* 2 cup Bamboo shoots, drained
* 4 tbsp peanut oil
* 1 cup Chicken broth or bouillon cube dissolved in water
* 1/2 cup Cashew nuts (about 4-oz)

Directions
1. Slice chicken breasts horizontally into very thin slices, then cut into inch squares. Set aside.
2. Prepare Vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Set aside with chicken.
3. Combine soy Sauce, cornstarch, Sugar, and salt in a small bowl. Mix well.
4. Heat 1 tbsp of oil in wok over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and set aside.
5. Pour remaining oil in wok, fry chicken quickly, turning often until it looks opaque.
6. Lower heat to low. Add pea pods, mushrooms, and chicken broth. Cover and cook slowly for 2 mins.
7. Remove cover, add soy sauce mixture (from step 3) and bamboo shoots. Cook until thickened, stirring constantly. Simmer uncovered 1-2 more minutes.
8. Add green onions and nuts and serve immediately.
Serves 4

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