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Cashew Chicken Recipe
|Mushrooms||5 , sliced|
|Green onions||3 , sliced into 1/2-inch pieces|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Grated gingerroot||2 Teaspoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Canned sliced bamboo shoots||8 Ounce, drained (1 Can)|
|Cashews||1⁄2 Cup (8 tbs), toasted|
|Chinese pea pods||1⁄2 Cup (8 tbs)|
|Cooked rice||1 Cup (16 tbs)|
Calories 142 Calories from Fat 42
% Daily Value*
Total Fat 5 g7.8%
Saturated Fat 0.91 g4.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 737 mg30.7%
Total Carbohydrates 21 g6.9%
Dietary Fiber 1.5 g6%
Sugars 2 g
Protein 5 g10.2%
Vitamin A 4.9% Vitamin C 6%
Calcium 1.4% Iron 9.5%
*Based on a 2000 Calorie diet
1) In a slow cooker, place the chicken, add the green onions, soy sauce, gingerroot, broth, salt and pepper.
2) Cook covered on LOW for about 4 hrs; stir in the bamboo shoots, cashews and pea pods.
3) In a small bowl, dissolve the cornstarch in water and stir into the slow cooker; cook covered on HIGH for about 20-30 min or until slightly thick.
4) Serve immediately over the cooked rice.