Oriental Cashew Chicken Recipe
Are you looking for an enjoyable Cashew Chicken recipe? Served as Side Dish the Cashew Chicken comes from Chinese culinary art. The key ingredient here is Chicken. When it comes to cooking I am my worst critic. Kindly comment and let me know how is this Cashew Chicken.
Ingredients
3 whole chicken breasts, split
1/2 pound Chinese (edible pod) peas or 2 pkgs. frozen pods, partially thawed
1/2 pound mushrooms
4 green onions
1 can (15 oz.) bamboo shoots
1 tablespoon chicken stock base and 1 cup water
1/4 cup soy sauce
2 tablespoons cornstarc
1/2 teaspoon each sugar and salt
4 tablespoons salad or peanut oil
1 package (4 oz.) cashew nuts
Directions
Bone chicken breasts and remove skin.
Slice horizontally in 1/8-inch-thick slices, then cut in 1-inch squares.
Arrange on a tray.
Remove the ends and strings from the Chinese peas.
Wash and slice mushrooms.
Cut the green part of the onions into 1-inch lengths and then slash both ends several times making small fans; slice the white part 1/4 inch thick.
Drain bamboo shoots and slice.
Arrange all the vegetables on the tray in individual piles.
Pour chicken stock into a small pitcher.
Mix together soy with cornstarch, sugar, and salt; pour into a small pitcher.
Place oil and nuts in containers.
Arrange at the table with electric frying pan.
To cook, heat 1 tablespoon oil over moderate heat (350°), add nuts all at once, and cook 1 minute, shaking pan, until lightly toasted; remove from pan and set aside.
Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque.
Add Chinese peas and mushrooms; pour in stock, cover, and simmer 2 minutes.
Add bamboo shoots.
Stir the soy mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minute uncovered.
Mix in the green onions.
Sprinkle with nuts.
Slice horizontally in 1/8-inch-thick slices, then cut in 1-inch squares.
Arrange on a tray.
Remove the ends and strings from the Chinese peas.
Wash and slice mushrooms.
Cut the green part of the onions into 1-inch lengths and then slash both ends several times making small fans; slice the white part 1/4 inch thick.
Drain bamboo shoots and slice.
Arrange all the vegetables on the tray in individual piles.
Pour chicken stock into a small pitcher.
Mix together soy with cornstarch, sugar, and salt; pour into a small pitcher.
Place oil and nuts in containers.
Arrange at the table with electric frying pan.
To cook, heat 1 tablespoon oil over moderate heat (350°), add nuts all at once, and cook 1 minute, shaking pan, until lightly toasted; remove from pan and set aside.
Add remaining oil to pan, add chicken, and cook quickly, turning, until it turns opaque.
Add Chinese peas and mushrooms; pour in stock, cover, and simmer 2 minutes.
Add bamboo shoots.
Stir the soy mixture into the pan juices, and cook until sauce is thickened, stirring constantly; then simmer 1 minute uncovered.
Mix in the green onions.
Sprinkle with nuts.
