Oriental Cashew Chicken
|Boneless chicken breasts||4 , skinned|
|Soy sauce||3 Tablespoon|
|Seasoning salt||1⁄2 Tablespoon|
|Onion powder||1⁄8 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Tempura batter||1 1⁄4 Ounce|
|Cooking oil||1 Cup (16 tbs)|
|Green onions||300 Gram|
|Sliced celery||2 Cup (32 tbs) (Diagonally Sliced)|
|Carrots||2 Large, diagonally sliced|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Green pepper strips||1⁄4 Cup (4 tbs)|
|Water chestnuts||1 Can (10 oz), drained|
|Snow peas||1⁄2 Cup (8 tbs)|
|Cashews||1⁄2 Cup (8 tbs)|
|Hot cooked rice||5⁄6 Cup (13.33 tbs)|
|Sweet and sour sauce||1 Tablespoon|
|Sesame seeds||1 Dash|
Cut chicken breasts into 3inch pieces.
Combine soy sauce, seasoning salt, onion powder, and garlic powder in a shallow bowl.
Add chicken, and marinate at least 15 minutes.
Prepare tempura batter according to package directions.
Heat a small amount of cooking oil to 375Â° F.
In a large skillet or wok.
Dip chicken in tempura batter, and fry until golden brown.
Remove all but 3 tablespoons oil from skillet.
Cut the white portion of the green onions into small pieces.
Toss with the celery, carrots, mushrooms, green pepper strips, water chestnuts, and snow peas.
Stirfry in hot oil until crisptender, approximately 5 minutes.
To serve, pour vegetables over rice in a serving bowl.
Place chicken on top, and pour over Sweet and Sour Sauce.
Garnish with sesame seeds.