Chinese Chicken And Cashews Recipe
Ingredients
| 4 skinless boneless chicken breast halves (about 1 1/2 pounds), cut into 3/4-inch pieces | ||
| Soy sauce | 1 Tablespoon | |
| Dry white wine | 1 Tablespoon | |
| Bok choy | 2 Large, chopped | |
| 3 tablespoons plum sauce | ||
| 2 green onions (with tops), sliced diagonally | ||
| Cornstarch | 1 Tablespoon | |
| Dry white wine | 2 Tablespoon | |
| Cashews | 1/2 Cup (16 tbs), roasted | |
| Hot cooked rice | 2 Cup (16 tbs) | |
Directions
1. Mix chicken, soy sauce and 1 tablespoon wine in 2-quart casserole. Cover and refrigerate 30 minutes.
2. Cover chicken tightly and microwave on high 4 minutes, stirring after 2 minutes. Stir in bok choy, plum sauce and onions. Cover tightly and microwave 2 to 3 minutes or until bok choy is crisp-tender.
3. Mix cornstarch and 2 tablespoons wine; stir into chicken mixture. Microwave uncovered 4 to 5 minutes, stirring every minute, until sauce is slightly thickened. Stir in cashews. Serve over rice.
2. Cover chicken tightly and microwave on high 4 minutes, stirring after 2 minutes. Stir in bok choy, plum sauce and onions. Cover tightly and microwave 2 to 3 minutes or until bok choy is crisp-tender.
3. Mix cornstarch and 2 tablespoons wine; stir into chicken mixture. Microwave uncovered 4 to 5 minutes, stirring every minute, until sauce is slightly thickened. Stir in cashews. Serve over rice.
Chef
