3 chicken breasts,
1 boned and skinned
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 cup bamboo shoots, drained
1 cup chicken broth,
1 or bouillon cube dissolved
1 in water
1/4 cup soy sauce
2 tbsp corn starch
1/2 tsp sugar
1/2 tsp salt
4 tbsp salad oil
1 package cashew nuts
1 (about 4-oz)
A Recipe for
Chinese Cashew Chicken
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| Craig Clairborne |
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. |
| Gracie Allen |
Food Tip |
This Recipe for Chinese Cashew Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
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| John Thorne, American food writer |
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He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise. |
| Henry David Thoreau |
The second day of a diet is always easier than the first. By the second day you're off it. |
| Jackie Gleason |
This is a recipe for Chinese Cashew Chicken from the recipe cookbook of Recipes-to-go (Asian)
The ear tests words as the palate tastes food. |
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Food Tip |
“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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| Lisa Claymen |
Chemicals, n: Noxious substances from which modern foods are made. |
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Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray. Prepare vegetables, removing ends and
strings from pea pods, slicing mushrooms, green part of onions, and
the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar,
and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add
all the nuts, and cook 1 minute shaking the pan, toasting the nuts
lightly. Remove and reserve. Pour remaining oil in pan, fry chicken
quickly, turning often until it looks opaque. Lower heat to low. Add
pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes.
Remove cover, add soy sauce mixture, bamboo shoots, and cook until
thickened, stirring constantly. Simmer uncovered a bit more and add
green onions and nuts and serve immediately.
MING'S DYNASTY - Glendale, CO.
Serves: 4
Chinese Cashew Chicken Recipe brought to you by Recipes To-Go