Cashew Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 14mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice chicken breasts horizontally in 1/8 inch thick slices, then cut in 1 inch squares.
  • Arrange on a tray.
  • Remove the ends and strings from fresh peas.
  • (If you can't find fresh, you can use 2 packages frozen pods, partially thawed).
  • Wash and slice mushrooms.
  • Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans; slice the white part 1/4 inch thick.
  • Slice bamboo shoots.
  • Arrange all the veggies on the tray.
  • Pour chicken broth into small bowl.
  • Mix together soy sauce, cornstarch, sugar and salt; pour into another small bowl.
  • Place oil and nuts in containers.
  • Arrange at the table with electric frying pan or wok.
  • To cook, heat 1 tbl of the oil over moderate heat (350F), add nuts all at once, and cook 1 minute, shaking pan, until lightly toasted; remove from pan and set aside.
  • Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque.
  • Add peas and mushrooms; pour in broth, cover and simmer 2 minutes.
  • Add bamboo shoots.
  • Stir the soy sauce mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minutes uncovered.
  • Mix in the green onion.
  • Sprinkle with the nuts for service.
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