Chinese Cashew Chicken Recipe

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Chinese Cashew Chicken Ingredients

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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This Recipe for Chinese Cashew Chicken is one of thousands in the Recipes-to-go Asian Cookbook.

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Chinese Cashew Chicken Recipe
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Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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This is a recipe for Chinese Cashew Chicken from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Chinese Cashew Chicken

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Chinese Cashew Chicken Directions

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

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Chinese Cashew Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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