"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Cashew Chicken Recipe

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


Added: Tuesday, November 18, 2008


3 whole chicken breasts
1/2 lb. edible pea pods
1/2 lb. mushrooms
4 green onions
15 oz. bamboo shoots, drained
1 T. chicken broth
1 c. water
1/4 c. soy sauce
2 T. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/4 c. salad oil
3 oz. cashew nuts or almonds

Bone chicken breasts; remove skin. Slice into 1 inch squares. Remove ends and strings from peas. Wash and slice mushrooms. Cut onion into small pieces. Slice bamboo shoots. Dissolve chicken broth in water. Pour chicken broth in pitcher. Mix together with soy sauce, cornstarch, sugar and salt. Heat 1 tablespoon of oil in very moderate heat. Add nuts all at once and cook 1 minute, shaking pan until lightly toasted. Remove and set aside. Add remaining oil to pan add chicken and cook quickly, add peas and mushrooms. Pour in broth, cover and simmer 2 minutes. Add bamboo shoots. Stir the soy sauce mixture into the pan juices and cook until sauce is thickened, stirring constantly. Then simmer 1 minute uncovered. Mix in green onions. Sprinkle with nuts.




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