"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Chicken and Cashew Stir-Fry Recipe

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This recipe for Chicken and Cashew Stir-Fry, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Longo
Added: Tuesday, September 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 T. vegetable oil
4 oz. cashew nuts
1 bunch green onions, trimmed and sliced
4 to 5 stalks celery, thinly sliced or whatever fresh cut vegetable you prefer
4 chicken breasts, skinned and cut into 1/2 in. cubes
6 oz. stir fry yellow bean sauce
salt and pepper (to taste)

Directions:
Directions:
Using a wok, heavy-based sauce pan or skillet, add the oil and heat it until it smokes. Toss in the cashew nuts, onions and celery. Cook for 1 to 2 min., stirring frequently over a fairly fierce heat until the nuts are lightly browned. Add the chicken and cook quickly, stirring frequently for 2 to 3 min. until sealed and just cooked. Add the bean sauce, salt and pepper. Cook for 1 min. or so, until piping hot. Serve at once with freshly boiled rice. Yield: 4 servings.

Personal Notes:
Personal Notes:
Dana uses "Ken's" teriyaki sauce with pineapple juice in lieu of yellow bean sauce.

 

 

 

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