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Cashew Chicken - 3

Cuisine: Chinese
Type: Chicken, Nuts, Poultry
Courses: Main Course, Starters and appetizers
Serves: 4 people

Recipe Ingredients

  Chicken breasts *
1/2 lb 227g / 8ozChinese pea pods
1/2 lb 227g / 8ozMushrooms
  Green onions
2 cups 474mlBamboo shoots - drained
1 cup 237mlChicken broth **
1/4 cup 59mlSoy sauce
2 tablespoons 30mlCorn starch
1/2 teaspoon 2.5mlSugar
1/2 teaspoon 2.5mlSalt
4 tablespoons 60mlSalad oil
1   Cashew nuts - (about 4-oz)

Recipe Instructions

* 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 tbs 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 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.

Jeff Smith


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