Oriental Pistachio Chicken Recipe

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Oriental Pistachio Chicken Ingredients

8 chicken breasts, halved, boned and, skinned
1 tsp garlic powder
1 tsp paprika
1 salt and freshly ground black peppe, r to taste
3 tbsp safflower oil
2 cup beef broth
2 tsp cornstarch
1/3 cup dry red wine
2 tbsp oyster sauce
4 green onions, including tops, chopp, ed
1/4 cup pistachio nuts, shelled
1 chinese rice noodles
1 pistachio nuts (optional)

A Recipe for
Oriental Pistachio Chicken

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

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Oriental Pistachio Chicken Recipe
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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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Oriental Pistachio Chicken

The more you eat, the less flavor; the less you eat, the more flavor.
Chinese Proverb

Oriental Pistachio Chicken Directions

Season chicken breasts with garlic powder, paprika, salt and pepper.
Saute chicken in oil over medium-high heat. In saucepan, combine beef
broth, cornstarch, wine and oyster sauce. Heat to boiling and simmer
for 10 minutes. Add green onions and 1/4 cup pistachios. Prepare
rice noodles according to package directions. Place noodles on heated
serving dish, top with chicken breasts and pour sauce over all.
Garnish with additional pistachios.

Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Serves: 8

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Oriental Pistachio Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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