Cashew Chicken
Ingredients
- 3 each Chicken breasts, boned and skinned
- 0.5 each lb. Chinese pea pods
- 0.5 each lb. Mushrooms
- 4 each Green onions
- 2 cup Bamboo shoots, drained
- 1 cup Chicken broth
- 0.3 cup Soy sauce
- 2 each tb Corn starch
- 0.5 each ts Sugar
- 0.5 each ts Salt
- 4 each tb Salad oil
- 1 each pack Cashew nuts (about 4-oz)
Instructions
- 1
Slice breasts horizontally into very thin slices and cut into inch squares.
- 2
Place on tray.
- 3
Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots.
- 4
Add to tray.
- 5
Mix soy sauce, cornstarch, sugar, and salt.
- 6
Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly.
- 7
Remove and reserve.
- 8
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
- 9
Lower heat to low.
- 10
Add pea pods, mushrooms, and broth.
- 11
Cover and cook slowly for 2 mins.
- 12
Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly.
- 13
Simmer uncovered a bit more and add green onions and nuts and serve immediately.