Chicken Cashew Recipe
Ingredients
| 1 pound skinless boneless chicken breasts, cut into bite-size pieces | ||
| Mushrooms | 8 Ounce, sliced | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Green bell pepper | 1 To taste, cut into strips | |
| 2 teaspoons Chicken-Flavor Instant Bouillon or 2 Chicken-Flavor Bouillon Cubes | ||
| Boiling water | 1 1/4 Cup (16 tbs) | |
| Soy sauce | 2 Tablespoon | |
| Cornstarch | 1 Tablespoon | |
| Light brown sugar | 2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Vegetable oil | 2 Tablespoon | |
| Water chestnuts | 1 Can (10oz), drained | |
| 1/2 cup cashew nuts, divided Hot cooked rice | ||
Directions
Prepare chicken and vegetables.
Dissolve bouillon in boiling water.
Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture.
In large skillet or wok, brown chicken in oil.
Add bouillon mixture; cook and stir until slightly thickened.
Add mushrooms, green onions, green pepper and water chestnuts; simmer uncovered 5 to 8 minutes, stirring occasionally.
Remove from heat; add 1/4 cup nuts.
Serve over rice.
Garnish with remaining nuts.
Refrigerate leftovers.
Dissolve bouillon in boiling water.
Combine soy sauce, cornstarch, sugar and ginger; stir into bouillon mixture.
In large skillet or wok, brown chicken in oil.
Add bouillon mixture; cook and stir until slightly thickened.
Add mushrooms, green onions, green pepper and water chestnuts; simmer uncovered 5 to 8 minutes, stirring occasionally.
Remove from heat; add 1/4 cup nuts.
Serve over rice.
Garnish with remaining nuts.
Refrigerate leftovers.
Chef
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