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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 whole, deboned chicken breasts
1/2 pound edible pea pods or 2 packages, partially thawed
1/2 pound sliced mushrooms
4 green onions
1 can (15 ounces) bamboo shoot, drained
1 cup chicken broth
1/4 cup soy sauce
2 tablespoons cornstarch
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 cup salad oil
1 package (4 ounces) cashews
Directions:
Directions:
Cut chicken in 1/8 inch slices and then into squares. Finely slice length of the green onions. Slice bamboo shoots. Mix together soy sauce, cornstarch, sugar, and salt. To cook, heat 1 tablespoon of oil over medium heat in a pan or wok. Add nuts and cook one minute until lightly toasted, remove from pan. Add remaining oil to pan, add chicken and cook quickly until opaque. Add pea pods and mushrooms, pour in broth, cover and simmer for two minutes. Add bamboo shoots. Stir the soy sauce mixture into the pan juices until sauce thickens, stirring constantly and then simmer for 1 minutes. Mix in the green onions. Sprinkle with nuts. Steam for a few minutes until onions and nuts are soft.
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is my favorite if someone else cooks it for me. Serve over white rice. Use broth to thin sauce if it becomes too thick. I like everything cooked for a little more time so it is soft.

 

 

 

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