Title: CHINESE CASHEW CHICKEN
Categories: Chinese, Chicken
Yield: 4 servings
3 Chicken breasts,
Boned and skinned
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
2 c Bamboo shoots, drained
1 c Chicken broth,
Or bouillon cube dissolved
In water
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)
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 tablespoon of oil
in skillet over moderate heat, add all the nuts, and
cook 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
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.
