"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chinese Chicken & Cashews Recipe

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This recipe for Chinese Chicken & Cashews, by , is from The Hemphill Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Original Source Unknown
Added: Saturday, June 21, 2008


3 whole chicken breasts
5 Tablespoons Soy Sauce
1 T Dry White Wine
1 1/2 T Cornstarch
3/4 T Sugar
1/8 Teaspoon MSG (optional)
1 Clove Garlic, Crushed
3/4 Cup Cashews (not dry roasted)
3 Green Peppers, cut bite-size
1 Medium Onion, cut bite-size
6 T Safflower oil (I use canola)
1/2 Teaspoon Salt

Skin, bone and cut the chicken into 3/4 inch cubes.
Marinate for 1-2 hours in the refrigerator in soy sauce, wine, cornstarch, sugar, MSG and garlic.
Heat 2 T in oil in wok or frying pan.
Cook cashews until golden, about 1-2 minutes.
Wipe pan and add 3 T oil; add chicken and marinade, and stir-fry over high heat until meat is no longer pink, about 5 minutes.
Remove chicken onto plate.
Wipe pan and heat 1 T oil.
Cook green pepper and onion about 3 minutes.
Add chicken and cashews and stir quickly until all is very hot.
Arrange on a platter and serve immediately.
Ingredients should be prepared in advance and cooked at the last minute.

Good with wild rice.

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