"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cashew Chicken Recipe

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This recipe for Cashew Chicken, by , is from Marci Cooks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Janet Johnson
Added: Wednesday, July 5, 2006


3 whole chicken breasts, boned, skinned
1/2 lb. snow peas
1 c. thin sliced mushrooms
1 c. cut celery
1 c. chicken broth
1/4 c. soy sauce
2 T. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
1/3 c. oil
1 bunch green onions, sliced
4 oz. cashews
Hot cooked rice

1 1/2 T. soy sauce
1 T. sugar
1 T. white wine substitute
1 T. cornstarch

Cut chicken in pieces. Marinate 30 minutes. Remove ends and strings from pea pods. Wash and slice mushrooms. Cut onion in pieces. Arrange all vegetables on a tray. Mix soy sauce, cornstarch, sugar and salt, pour into small pitcher. Place oil and nuts in wok at 350 and cook quickly. Add chicken, cook quickly until it turns opaque. Add peas and mushrooms, pour in broth and cover and simmer for 2 minutes. Stir soy sauce mixture into pan juices and cook until sauce is thickened, stirring constantly, simmer 1 minute, uncovered. Mix in green onions. Serve over rice. If celery is used, add with peas and mushrooms.




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