Cashew Chicken 1
Ingredients| 3 chicken breasts * |
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* Boned and skinned ** Or bouillon cube dissolved in water
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 tb of oil in skillet over moderate heat, add all the
nuts, and cook 1 minutes 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.
Servings: 4
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