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Oriental Cashew Chicken

Natural.Foodie's picture
Ingredients
  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
Directions

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 375° F.
In a large skillet or wok.
Dip chicken in tempura batter, and fry until golden brown.
Keep warm.
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.
Add cashews.
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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
6

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