Title: CHICKEN AND CASHEWS
Categories: Chinese, Chicken
Yield: 6 servings
1 ts Chicken bouillon granules
3/4 c Hot water 3/4 c. carrots,
-cut diagonally
1 tb Cornstarch 1/2 onion, cut
-into 1 inch pieces
1 tb Soy sauce 1 6 oz. package
-frozen peapods
1/4 c Cold water 1 jar sliced
-mushrooms
2 tb Oil 1/3 c. whole cashews
2 Whole chicken breasts, boned
-and cubed
Hot cooked rice
Dissolve granules in hot water. Stir cornstarch and
soy sauce into cold water; set both mixtures aside.
Stir fry chicken in oil till opaque. Add carrots and
onion, stir fry 1 minute. Add bouillon, cover.
Simmer over medium heat 3-4 minutes. Add pea pods,
mushrooms and soy sauce mixture. Stir fry till it
thickens. Stir in cashews. Serve over hot rice.
