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Great Bangkok Chicken ("super") Recipe

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This recipe for Great Bangkok Chicken ("super"), by , is from Red's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margaret Brown
Added: Sunday, January 23, 2005


2 whole chicken breasts, halved, boned and skinned
1 cup chicken broth
1/4 cup sherry
1/4 cup soy sauce
2 1/2 tablespoons cornstarch
1/2 t salt
1/4 t sugar
4 T cooking oil, divided
1 1/2 cups sliced mushrooms
1 can (8 0z.) sliced water chestnuts, drained
1/4 cup chopped green pepper
8 oz. snow peas
1/2 cup salted cashews

Cut chicken into half-inch pieces. Stir together the sherry, soy, cornstarch, salt and sugar. Add chicken stirring to coat. Set mixture aside.
In a large skillet, heat one tablespoon of oil to medium high. Add mushrooms, water chestnuts, and pepper. Stir-fry for three minutes, or until vegetable are crisp-tender. Remove from pan.
In same pan, heat remaining oil. Stir in chicken mixture and stir fry for five minutes or until chicken is opaque and fork can be inserted with ease. Return vegetables to pan. Add snow peas and cashews. Stir fry for two minutes or until heated through. Serve over rice.

Number Of Servings:
Number Of Servings:
4 servings




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