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Chicken Cashew

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  Boneless skinless chicken breasts 1 Pound, cut into bite size pieces
  Fresh mushrooms 8 Ounce, sliced
  Sliced green onions 1⁄2 Cup (8 tbs)
  Green bell pepper To Taste, cut into strips
  Chicken flavor instant bouillon/2 chicken flavor bouillon cubes 2 Teaspoon
  Boiling water 1 1⁄4 Cup (20 tbs)
  Soy sauce 2 Tablespoon
  Cornstarch 1 Tablespoon
  Light brown sugar 2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Vegetable oil 2 Tablespoon
  Canned sliced water chestnuts 8 Ounce, drained (1 Can)
  Cashew nuts 1⁄2 Cup (8 tbs), divided
  Hot cooked rice 2 Cup (32 tbs)

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.

Recipe Summary

Main Dish

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