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Cashew Chicken
from: Recipes-ExchangeIngredients
* 3 Chicken breasts (boned & skinned)
* 1/4 cup Soy Sauce
* 1/2 lb Chinese pea pods
* 2 tbs Corn starch
* 1/2 lb Mushrooms
* 1/2 tsp Sugar
* 4 Green onions
* 1/2 ts Salt
* 2 c Bamboo shoots, drained
* 4 tbs Salad oil
* 1 cup Chicken broth or bouillon cube dissolved in water
* 1 package Cashew nuts (about 4-oz)
Preparation
Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray.
Prepare Vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray.
Mix soy Sauce, cornstarch, Sugar, and salt. Heat 1 tbsp of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve.
Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth.
Cover and cook slowly for 2 mins. Remove cover, add soy Saucemixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.
Serves 4.
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