CASHEW CHICKEN Recipe
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Category: |
Category: |
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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
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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 |
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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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