Cashew Chicken Chinese food
3 Chicken breasts, boned and skinned
More chinese food recipes
1/2 lb. Chinese pea pods
1/2 lb. Mushrooms = See ingredient with photo
4 Green onions = See ingredient with photo
2 cups Bamboo shoots, drained = See ingredient with photo
1 cup Chicken broth
1/4 cup Soy sauce = See ingredient with photo
2 tb Corn starch = See ingredient with photo
1/2 ts Sugar
1/2 ts Salt
4 tb Salad oil
1 pack Cashew nuts (about 4-oz) = See ingredient with photo
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 mins.
Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened,
Simmer uncovered a bit more and add green onions and nuts and serve immediately.