"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Cashew Chicken Recipe

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

Carri Ann Abshire
Added: Wednesday, December 3, 2008


4 skinless, boneless chicken breasts (4 ounces each)
1/2 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. cornstarch
2 Tbsp. Vegetable oil
1 medium onion, sliced
1 clove garlic, minced
1 cup fresh snow peas
1/2 cup roasted cashews
2 green onions, thinly sliced

1. Cut chicken into thin strips about 2 inches long and set aside. Blend soy sauce, broth and corn starch in a small bowl, set aside.
2. Hear 1 Tbsp. of oil in wok or large heavy skillet over high heat. Add chicken. Stir fry for 3 minutes or until no longer pink. Remove from wok with slotted spoon.
3. Add remaining oil to wok. Add onion, garlic, cashews, and snow peas and stir fry for 3 minutes or until snow peas are crisp-tender. Return chicken to wok.
4. Stir broth mixture into wok. Stir fry for 2 minutes or until sauce is clear and chicken is heated through. Sprinkle with green onion slices. Serve immediately.




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