Cashew Chicken Recipe
Summary
Preparation Time30 MinCooking Time4 Hr 0 Min
Ready In4 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings6
Interest GroupClassic
Ingredients
| Mushrooms | 5 , sliced | |
| 3 green onions, sliced into 1/2-inch pieces | ||
| Soy sauce | 1/4 Cup (16 tbs) | |
| Ginger root | 2 Teaspoon, grated | |
| Chicken broth | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Bamboo shoots | 1 Can (10oz), drained | |
| Cashews | 1/2 Cup (16 tbs), toasted | |
| 1/2 cup Chinese pea pods | ||
| Cornstarch | 2 Tablespoon | |
| Water | 3 Tablespoon | |
| Cooked rice | ||
Directions
MAKING
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.
SERVING
4) Serve immediately over the cooked rice.
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.
SERVING
4) Serve immediately over the cooked rice.
Chef
