Cashew Chicken Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 whole Chicken breasts
1/2 lb. edible Pea Pods or 2 pkg frozen pods partially
defrosted
1/2 lb fresh Mushrooms
4 Green Onions
1 can Bamboo Shoots
1 Tbs Chicken stock base dissolved in 1 cup water or
1 cup chicken broth
1/4 cup Soy Sauce
2 Tbs Cornstarch
1/2 tsp sugar
1/2 tsp salt
1/4 cup salad oil
4 oz Cashew nuts
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Directions: |
Directions:Bone and skin chicken breasts. Partially freeze and then thinly slice across the grain into 1/8 inch thick slices, then cut into one inch squares. Arrange on a tray. Remove the ends and the strings from the fresh pea pods. Wash and slice mushrooms. Wash and cut the green parts of onions into 1 inch pieces, and cut vertically several times making small fans. Cut the white portions of the onions into 1/4 inch pieces. Slice the bamboo shoots if not purchased that way. Arrange all vegetables on the tray with the chicken slices.
Pout the broth into a small pitcher. Mix together the soy sauce, cornstarch, sugar, and salt; pour into another small pitcher. Place oil and nuts into small dishes (custard cups work well). Arrange at the table with an electric frying pan.
To cook, heat 1 Tbs of the oil over moderate heat (350º), add the nuts all at once and cook 1 minute shaking pan, until lightly roasted; remove from pan and set aside. Add remaining oil to pan, add chicken and cook quickly, turning until it turns opaque. Add peas and mushrooms; pour broth over, cover and simmer 2 minutes.
Add bamboo shoots. Stir the soy sauce mixture into the pan juices and cook until thickened, stirring constantly; then simmer 1 minute uncovered. Mix in green onions and sprinkle with nuts! Serve with plenty of white rice. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:Prep 30 minutes 10 minutes cooking time tops! |
Personal
Notes: |
Personal
Notes: Obviously this is easier to make at the stove but what fun for family and friends to turn it into a production that they will remember! I typed this recipe as it was written in the cook book and as my mother, Bea prepared it when I was a teenager!
I remember Mom and I making this for Dad many times! We would set up Mom's red electric wok on TV trays in the living room. Somewhere there is a picture of Mom dressed up in a white, black, and red caftan and she and I are making this very recipe! We would make an entire Chinese meal and be transported away from Iowa! We generally did this on the weekend so that we could make homemade egg rolls and hot and sour soup! Dad used to get irritated with Mom and I because we would bicker so while we did our prep work! Sometimes Mom would do her imitation of a Chinese accent which today would seem prejudiced but at the time I would laugh until I cried! For those who have small children and are reading these words think of the memories that can be made by making a meal fun! Hell I am 55 and I remember these meals like they were yesterday! I think that is one of the reasons Cliff, Connie, and I love different foods so much. Mom and Dad made eating an adventure and when we helped we were much more likely to try something new because we took pride in what we did. In this day of carry out and drive through we have lost so much of what made dinner time great at the Hanson household in the 50's, 60's, and 70's! Mom and Dad were very progressive in their cooking styles and neither of them ever shied away from trying something new and different when it came to food. When my friends were having meat loaf and fish sticks we would be eating Chinese and home made pizza! My friends used to love coming to our house for dinner because they new it was always going to be an adventure! I have to thank both my parents for teaching me to cook what, at the time, was very exotic and my Grandmother for teaching me how to cook like a farm wife!
This recipe came from a Sunset Press Oriental Cook Book printed in 1970.
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