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Chicken and Cashews Recipe

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

Contributor:  
Contributor:  
Sandy Altorfer

Category:
Category:

Ingredients:  
Ingredients:  
2 whole chicken breasts
1 tsp salt
6 green onions
1/2 cup bamboo shoots
1 cup cashew nuts
1 tsp soy sauce
1 Tbsp cold water
3 tsp cornstarch
1/2 tsp 5-spice powder
4 to 5 mushrooms
oil for deep-frying
1/2 cup chicken stock
1 tsp extra cornstarch

Directions:
Directions:
Remove skin from chicken breasts and cut meat from the bone. Simmer bones and skin in a little water to make stock. Dice the meat into small pieces. Combine cornstarch, salt, 5-spice powder and breasts of chicken toss to coat. Cut green onions into bite-size lengths. Strain mushrooms and cut each mushroom in half. Dice bamboo shoots. Heat oil and deep-fry chicken pieces, a few at a time, for about a minute, til color changes. Remove as they are done and drain. Pour off all grease except 2 Tbsp. Add vegetables and stir-fry over high heat about a minute.
Add chicken stock. Mix soy sauce and extra cornstarch with the cold water. Add to pan; allow to boil and thicken. Add chicken pieces and heat thoroughly. Turn off heat and stir in nuts. Serve with rice or noodles.

Personal Notes:
Personal Notes:
Almonds or walnuts can be substituted for the cashews.

 

 

 

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