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Chicken Cashew Chicken Recipe

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This recipe for Chicken Cashew Chicken, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bruce Gary


cup soy sauce
2 T. cornstarch
tsp. sugar
tsp. salt
1 cup chicken broth
cup olive oil
4 oz. cashew nuts
6 boneless skinless chicken breasts, cut into thin slices
1 (8 oz.) bag frozen snap pea pods
1 (8 oz.) pkg. fresh mushrooms
1 (8 oz.) can bamboo shoots, drained
4 green onions, greens cut into 1 inch pieces, whites finely chopped

In medium bowl, combine soy sauce, cornstarch, sugar, salt. Add chicken broth and whisk together. In large skillet, heat 1 T. oil over medium heat. Add cashew nuts and heat for 1 minute until lightly toasted. Remove nuts from pan and set aside. Add remaining oil to skillet and when heated, add chicken. Cook quickly, turning until chicken is opaque. Then add peas, mushrooms and broth mixture. Cover and let simmer for 4 minutes or until it starts to slightly thicken. Add bamboo shoots, onions and nuts at end and heat for 1 more minute.




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