Asian Cashew Chicken
|Sweet pepper||1⁄2 Pound|
|Canned bamboo shoots||8 Ounce, drained|
|Chicken stock base||1 Tablespoon (Dissolved In 1 Cup Water Or 1 Cup Regular Strength Chicken Broth)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Grated ginger root||1⁄4 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Cashew nuts||4 Ounce (1 Package)|
Bone chicken breasts and remove skin.
Slice horizontally in 1/8 inch thick slices, then cut in 1 inch squares.
Arrange on a tray.
Remove the ends and strings from fresh pea pods.
Wash and slice mushrooms.
Cut the green part of the onions into 1 inch lengths and then slash both ends several times making small fans, slice the white part 1/4 inch thick.
Slice bamboo shoots.
Arrange all the vegetables on tray.
Pour chicken broth into small pitcher.
Mix together soy sauce, cornstarch, sugar and ginger root and salt, pour into a small pitcher.
Place oil and nuts in containers.
Arrange at the table with electric frying pan.
To cook, heat 1 tbs.oil over 350 degree heat, add nuts all at once and cook 1 minute, shaking pan until lightly toasted.
Remove from pan and set aside.
Add remaining oil to pan, add chicken, cook quickly, turning until it turns opaque.
Add peas and mushrooms, pour in broth and cover and simmer for 2 minutes.
Add bamboo shoots.
Stir the soy sauce mixture into the pan juices and cook until sauce is thickened, stirring constantly, then simmer 1 minute, uncovered.
Mix in green onions, sprinkle with nuts.
Serve over rice or chow mein noodles.