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Cashew Stir-Fry Chicken Recipe

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

Contributor:  
Contributor:  
MaryBeth Madden
Added: Wednesday, June 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 Whole Chicken Breasts
1 Pound Package of Frozen Vegetables or Fresh Vegetables: broccoli, sliced carrots, sliced celery, water chest nuts, onions, red peppers, mushrooms,etc.
1 Box Chinese Pea Pods
1 Cup Chicken Brother
1/4 Cup Soy Sauce
2 Tablespoons Cornstarch
1/2 Teaspoon Sugar
1/2 Teaspoon Salt
1/2 Cup Cashew Nuts

Directions:
Directions:
Cut chicken into small pieces. Cook chicken in wok or fry pan with one tablespoon water until opaque in color. Add vegetables and chicken broth. Cover and simmer for two minutes or until the vegetable consistency is to you liking. Combine soy sauce, cornstarch, sugar and salt. Add soy sauce mixture to chicken and vegetables, stirring until sauce thickens. (You may need to add additional water if too thick.) Add cashews and simmer briefly, uncovered. Serve over white or fried rice.

 

 

 

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