Chinese: Cashew Chicken

Recipe Ingredients

		Chicken breasts *
1/2 lb	227g / 8oz	Chinese pea pods
1/2 lb	227g / 8oz	Mushrooms
		Green onions
2 cups	474ml	Bamboo shoots - drained
1 cup	237ml	Chicken broth **
1/4 cup	59ml	Soy sauce
2 tablespoons	30ml	Corn starch
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
4 tablespoons	60ml	Salad 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 tbls 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.

Source:
Elizabeth Powell

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