"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

CASHEW CHICKEN Recipe

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This recipe for CASHEW CHICKEN, by , is from Life is What You Bake It!, 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Sauce:
1/2 teaspoon sugar
1 tablespoon cornstarch
2 tablespoon soy sauce
2 tablespoon dry white wine
1/2 cup chicken broth
Combine all of the above
and set aside
4 skinless, boneless
chicken breast halves
1 tablespoon cornstarch
1 tablespoon dry white wine
1 tablespoon soy sauce
2 teaspoons vegetable oil
1 egg white, slightly beaten
Cut chicken into 1-inch cubes.
Combine rest then add chicken cubes & refrigerate 30 minutes.

2 tablespoons vegetable oil
1 clove garlic, minced
finely minced fresh gingerroot
5 green onions, cut into 1-inch pieces
3 cups fresh snow peas
1 cup roasted cashews
Hot cooked rice

Directions:
Directions:
Drain chicken and discard marinade. Heat oil in a large skillet or wok. On medium-high heat, stir-fry chicken for 2 minutes or until it turns white. Reduce heat and stir in garlic, ginger, onion & pea pods. Cook 2 minutes. Add sauce that was set aside & cook until sauce thickens. Stir in cashews. Serve over hot rice

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Kurt & I made this for a school project that involved a cooking video. Steve shot the video then we served everyone a candlelight dinner. Fun and delicious!

 

 

 

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