"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Chicken Cashew Recipe

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

Sandy Burson
Added: Sunday, August 27, 2006


2 chicken bouillon cubes
1 1/4 c boiling water
2 tbsp soy sauce
1 tbsp cornstarch
2 tsp brown sugar
1 tsp grated fresh ginger or(1/2 tsp ground ginger)
2 whole chicken breasts - boneless & skinless
2 tbsp vegetable oil
2 c sliced fresh mushrooms
1/2 c sliced green onions
1 small green pepper - sliced
1 can sliced water chestnuts - drained
1/2 c cashew nuts
Hot cooked rice

Cut chicken into bite size pieces. In a small saucepan, dissolve bouillon in water. Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture. In large skillet, brown chicken in oil. Add bouillon mixture; cook and stir until slightly thickened. Add remaining ingredients except nuts and rice. Simmer uncovered for 5 - 8 minutes, stirring occasionally. Remove from the heat, add 1/4 cup nuts. Serve over the hot rice and garnish with remaining nuts.

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