"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken- Cashew Chicken and Vegetables Recipe

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This recipe for Chicken- Cashew Chicken and Vegetables, by , is from Bodell Bistro From the Ol' Green Pot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mitzi McBride
Added: Monday, April 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 boneless, skinless chicken breasts, cubed
1 T. oil
2 T. cornstarch
2 T soy sauce
1/2 to 1 c. cashews
2 carrots, sliced diagonally
2 stalks cellery, sliced diagonally
1 c. Chinese pea pods
1 can water chestnuts, drained
2 handfulls of bean sprouts
1 tsp. sugar
1/2 c. chicken broth
Rice or chow mein noodles

Directions:
Directions:
Marinate chicken in oil, cornstarch, and soy sauce. Saute chicken over medium-high heat for 10 minutes in 1 T. oil, then add cashews and brown in oil. Add vegetables in the order listed. Cook over high heat, stirring constantly. While cooking, add the sugar and chicken broth. Serve over rice or chow mein noodles.

Personal Notes:
Personal Notes:
from Tonya McBride

 

 

 

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