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Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from Haley Jansen's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, December 2, 2007


2 T Garlic
2 T Corn Starch
2 T Cooking wine
2 T Soy sauce
4 teaspoons soy sauce
1/2 teaspoon salt
1/2 cup chicken broth
2 tablespoons cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
3 whole chicken breasts, cut into bite sized
1/4 cup cooking oil
2 tablespoons fresh gingerroot, minced
1 tablespoon minced garlic
1 onion, chopped
2 carrots, sliced thinly
1 green bell pepper, chopped
2 cups snow peas
1 1/2 cups cashews
2 cups cooked white rice

Heat the wok to high, add two tablespoons oil and quick fry the cashews, being VERY carefull not to burn.
Combine soy sauce, wine, garlic, corn starch and set aside.
Marinate for at least one hour. Mix the chicken stock with 2 tablespoons cornstarch, set aside.
Heat a wok or frying pan to a high heat and add cooking oil.
When oil is hot add chicken.
Add gingeroot, garlic and onion.
Stir fry mixture until chicken is cooked through and opaque.
Add bell pepper and carrots, stir fry until tender crisp about 2-3 minutes, then add snow peas.
Continue to stir fry until tender crisp.
Add soy sauce corn starch mixture to chicken and vegetables and cook until it comes to a boil. When it thickens a bit add the cashews and serve immediately over a bed of white rice

Number Of Servings:
Number Of Servings:
4 - 6 : 2 Cups
Preparation Time:
Preparation Time:
45 prep 20 min cooking
Personal Notes:
Personal Notes:
One of Haley's favorites and one thats fun to do. Make sure every thing is cut and ready to go in wok once you start, goes fast.




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