Cashew Chicken

"Chinese dishes of this type are not cooked at the table, but this particular one adapts well to being prepared there, in an electric frying pan or wok. From Sunset Books "Oriental Cook Book" 1975"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
14mins
Ingredients:
13
Serves:
4
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

My spousal unit and I live in Mesa Arizona and love the heck out of it. I was trained in Culinary Arts and Restaurant Management but due to disability am unable to pursue that career. I enjoy cookbooks, cooking websites, cooking magazines (Taste of Home, etc.). I have many cookbook gleaned from the shelves of used book stores and from church bake sales. I have also placed all my recipes on a disc and probably have 1000s myself. My wife is GREATLY disappointed that I wont let her cook. (She says I let her cook...I just won't eat anything she makes!) The picture on my icon is of my Great Zeyda "Wolf" Ginsberg who was known as the "Rabbi of Des Moines". This was a very old picture taken with a camera using flash powder for lighting. The couple in Renaissance garb is me and my DG. This is our wedding picture and the "wench" sitting down is "My Yiddishe Mama"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes