Kamli Logo
Domian Registration and Hosting Solution

Chicken >> Cashew Chicken
Bookmark and Share
Chicken >> Cashew Chicken


2 Teaspoons Instant Chicken Bouillon Or Base 1 ¼ Cups Boiling Water 2 Tablespoons Soy Sauce 1 Tablespoon Cornstarch 2 Teaspoons Brown Sugar ½ Teaspoon Ground Ginger 1 ½ Pounds Boneless, Skinless Chicken Breasts, Cut Into 1-inch Strips 2 Tablespoons Vegetable Oil 8 Ounces Sliced Fresh Mushrooms ½ Cup Sliced Green Onions 1 Small Green Pepper, Seeded And Sliced 1 (8-ounce) Can Sliced Water Chestnuts, Drained ½ Cup Cashews Hot Cooked Rice
Dissolve Bouillon Or Base In Water.
Set Aside.
Combine Soy Sauce, Cornstarch, Sugar And Ginger; Set Aside.
In A Large Skillet Or Wok, Heat Oil Over Moderately High Heat Until Hot, But Not Smoking.
Stir-fry Chicken In Vegetable Oil Until Browned.
Add Onions, Green Pepper, Mushrooms And Stir-fry For 2 Minutes Or Until Vegetables Are Crisp-tender.
Add Water Chestnuts And Broth; Bring To A Boil And Stir In Soy Sauce Mixture.
Cook Until Thickened, Stirring Occasionally, About 2 Minutes.
Remove From Heat; Add ¼ Cup Cashews And Gently Mix To Combine.
Serve Ladled Over A Bed Of Rice Garnished With Remaining Cashews.

Makes 4 Servings. You can serve with your family and friends.
Some Related Recipes
Balsamic Chicken On Minted Spinach, Fennel And Grape Slaw
Blushing Citrus Chicken
Chicken Curry With Coconut (gang Gai)
Ginger Chicken
More Chicken Recipes
Sponsored Links