"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Cashew Recipe

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This recipe for Chicken Cashew, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Clark
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb boneless chicken breasts, cubed
8 oz fresh sliced mushrooms
2 tsp chicken flavored instant bouillon
1 1/4 c boiling water
2 tbsp soy sauce
1 tbsp cornstarch
2 tsp light brown sugar
1/2 tsp ground ginger
2 tbsp vegetable oil
1/2 c cashew nuts, divided
Hot cooked rice

Directions:
Directions:
Prepare chicken and vegetables. Dissolve bouillon in boiling water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In large skillet or wok, brown chicken in oil. Add bouillon mixture; cook and stir unitl slightly thickened. Add mushrooms; simmer uncovered 5-8 minutes, stirring occasionally. Remove from heat; add 1/4 cup nuts. Serve over rice. Garnish with remaining nuts.

Number Of Servings:
Number Of Servings:
4

 

 

 

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