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Chicken >> Cashew Chicken
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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.
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