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Cashew Chicken Recipe

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

Contributor:  
Contributor:  
Karen Antolak
Added: Tuesday, July 4, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c milk
2 T water
2 eggs, beaten
salt
4 large chicken breast halves, cut into bite size pieces
2 T cornstarch
1 (16 oz) can chicken broth
2 T oyster sauce
1 tsp sugar
pepper to taste
1 c flour
Vegetable oil for frying
1 c cashew nuts
1/2 c chopped green onions
soy sauce
Rice, cooked

Directions:
Directions:
Marinate chicken in milk, water, eggs and salt 20 minutes. In a saucepan, dissolve cornstarch in a small amout of broth; add remaining broth gradually. Blend in oyster sauce, sugar and pepper. Stir over medium-high heat until sauce boils and becomes thickened. Set aside. Dredge chicken in flour. Fry in oil in a heavy skillet or deep fryer until crisp and golden. To prevent chicken pieces from sticking together, drop into hot oil one piece at a time. Drain on paper towels. Arrange chicken on serving platter; sprinkle with cashews and green onions. Reheat sauce and pour over chicken. Serve immediately with soy sauce and rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
Another one of Brooke's favorites. From the Sassafras cookbook.

 

 

 

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