Cashew Chicken #2 Recipe

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Cashew Chicken #2 Ingredients

2 lb boneless chicken
1/2 tsp salt
1 1/2 cup flour
1/2 cup milk
2 eggs, beaten
1 peanut oil
1 sauce:
2 can chicken broth
2 to 4 tb cornstarch
2 to 4 tb water
3 tbsp soy sauce
1 green onions, chopped
1 cashew nuts

A Recipe for
Cashew Chicken #2

Avoid fruit and nuts. You are what you eat.
Jim Davis

If only it was as easy to banish hunger by rubbing the belly as it is to masturbate.
Diogenes the Cynic

This Cashew Chicken #2 recipe is one of many in our Ethnic Category.

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Robert Orben

This Recipe for Cashew Chicken #2 is one of thousands in the Recipes-to-go Ethnic Cookbook.

Never eat more than you can lift.
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Cashew Chicken #2 Recipe
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This is a recipe for Cashew Chicken #2 from the recipe cookbook of Recipes-to-go (Ethnic)

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.

Cashew Chicken #2 recipe - a tasty recipe for you to add to your collection!
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat.
Author Unknown

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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.
The Anarchist Cookbook

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I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock.
Barbara Grizzuti Harrison

Cashew Chicken #2

One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
Luciano Pavarotti and William Wright, Pavarotti, My Own Story

Cashew Chicken #2 Directions

Mix the salt and flour. Cut chicken into small pieces; dredge in
well in flour mixture. Let stand for 15 minutes in flour mixture.
Mix the milk and eggs. Remove chicken from the flour mixture and
place in the egg mixture; let stand for 10 minutes. Remove chicken
from the egg mixture and roll again in the flour mixture. Immediately
deep fry in the peanut oil. Keep warm in the oven

To Make The Sauce:

Combine the chicken broth, cornstarch, water, and soy sauce. Cook over
medium heat until thick. Pour over fried chicken platter and top with
chopped green onions and cashew nuts. Serve over wild rice.

[ The Asbury Park Press; Dec 2, 1987 ]

Posted by Fred Peters.

Serves: 4

Cashew Chicken #2 Recipe brought to you by Recipes To-Go

Cashew Chicken #2 Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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