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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cashew Chicken Recipe

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This recipe for Cashew Chicken is from Cosand - Halvorsen - Latsha, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 - 6 whole chicken breasts, skinned, boned and cut into 1" pieces
1 egg, beaten
Flour
Oil

SAUCE:
3 c. water
3 T. cornstarch
3 T. oyster sauce
3 chicken bouillon cubes

RICE:
2 c. water
2 chicken bouillon cubes
3 T. soy sauce
2 green onions, chopped
2 c. white rice (Uncle Ben's preferred)
1/2 c. small peas, if desired

Chopped green onions
Cashews
Directions:
Directions:
Heat oven to 275º. In small bowl, beat egg. Place flour in shallow dish. Dip chicken into egg, then into flour. In skillet, in small amount of oil, fry chicken until golden. Arrange pieces in shallow baking dish. In saucepan, combine sauce ingredients. Heat to boiling; boil until thick and clear. Pour over chicken. Bake 45 minutes. Heat 2 cups water to boiling. Add bouillon cubes, soy sauce, green onions and rice. Simmer 20 - 25 minutes. Add peas during last 5 minutes of cooking.
Garnish chicken and sauce with chopped green onions and cashews. Bake 5 minutes longer. (Sauce will thicken as it cools.)

 

 

 

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