"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Cashew Chicken Recipe

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

Contributor:  
Contributor:  
Kathleen Naureckas
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 boneless, skinless chicken breast halves
1/2 pound snow peas
1/2 pound sliced mushrooms
4 green onions
1 cup bamboo shoots, drained
4 oz. cashews
1/4 cup soy sauce
2 tbsp. corn starch
1/2 tsp. sugar
1/2 tsp. salt
4 tbsp. peanut oil
1 cup chicken broth

Directions:
Directions:
Slice breast horizontally into very thin slices and cut into squares. Prepare vegetables, removing ends and strings from pea pods and slicing mushrooms, green part of onions and bamboo shoots. Mix soy sauce, cornstarch, sugar and salt. heat 1 tbsp. oil in skillet or wok over medium heat; add nuts and stir fry 1 minute, shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan and saute chicken quickly, turning often until it looks opaque. Lower heat. Add pea pods, mushrooms and broth. Cover and cook until thickened, stirring constantly. Simmer uncovered a bit more. Add green onions and nuts and serve immediately with rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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