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Cashew Chicken Recipe

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This recipe for Cashew Chicken is from The Allen 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 chicken breasts
½ lb pea pods or 2 packages frozen pea pods (partially thawed)
½ lb mushrooms
4 green onions
1 can (15 oz) bamboo shoots, drained
1 tablespoon chicken stock base dissolved in 1 cup water or 1 cup chicken stock
¼ cup soy sauce
2 tablespoon cornstarch
½ teaspoon sugar
½ teaspoon salt
2 tbsp oil
1 4 oz package cashew nuts
Directions:
Directions:
Bone chicken breasts and remove skin. Slice into 1/4 inch thick slices; then cut into 1 inch squares. Remove ends and strings from fresh pea pods. Wash and slice mushrooms. Cut green onions into 1 inch lengths (green part) and 1/4 inch slices (white part). Slice bamboo shoots. Mix together soy sauce, cornstarch, sugar and salt. To cook: heat 1 tablespoon of oil at 350º, add nuts and cook 1 minute until lightly toasted. Remove from pan and set aside. Add remaining oil to pan, add chicken. Cook quickly until opaque. Add peas, mushrooms and broth. Cover. Simmer 2 minutes. Add bamboo shoots and soy sauce mixture. Stir until thickened. Simmer 1 minute. Then add green onions and nuts.
Personal Notes:
Personal Notes:
Almonds may be substituted for the cashews.

 

 

 

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