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Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from Family History Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jeanna Burnett


2 teaspoon instant chicken bouillon or base
1 1/4 cups boiling water
1 tablespoon cornstarch
1/2 teaspoon ginger
1 1/2 pounds boneless chicken breasts cut into 1 inch strips
8 ounces sliced fresh mushrooms
1/2 cup sliced green onions
1 8 ounce can sliced water chestnuts drained
2 tablespoon soy sauce
2 teaspoons brown sugar
2 tablespoons vegetable oil
1 small green pepper
1/2 cup cashews

Dissolve bouillon or base in water. Set aside. Combine soy sauce, cornstarch, sugar and ginger, set aside. In large skillet or wok, heat oil over moderately high heat until hot, but no smoking. Stir fry chicken in oil until browned. Add onions, green pepper, mushrooms and stir fry for 2 minutes or until vegetables are tender crisp. Add water chestnuts and broth; bring to a boil and stir in soy sauce mixture. Cook until thickened, stirring occasionally, about 2 minutes. Remove from heat; add 1/4 cup cashews and gently mix to combine. Serve ladled over a bed of rice garnished with remaining cashews.




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