Cashew
Chicken
(4 servings)
Ingredients
3 Chicken breasts *
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
2 c Bamboo shoots, drained
1 c Chicken broth **
1/4 c Soy sauce
2 tb Corn starch
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pk Cashew nuts (about 4-oz)
Instructions
* Boned and skinned ** Or
bouillon cube dissolved in
water. 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 tbls
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 minutes. Remove cover,
add soy sauce mixture, bamboo
shoots, and cook until thickened,
stirring constantly. Simmer
uncovered a bit more and add
green onions and nuts and
serve immediately.
