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Cashew Chicken chicken - breast, stirfry - chicken 3 chicken breasts; boned and skinned 1/2 pound Chinese pea pods 1/2 pound Chinese mushrooms 4 green onions 2 cups bamboo shoots; drained 1 cup chicken broth 1/4 cup soy sauce 2 tablespoons. corn starch 1/2 teaspoon sugar 1/2 teaspoon salt 4 tablespoons peanut oil 4 ounces unsalted cashew nuts Slice breast horizontally into very thin slices and cut into squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and stir fry 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks like opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. Contributor: E. v. Loenen Yield: 4 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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