Cashew Chicken
A recipe for a fresh and flavorful Asian dinner.
Nutrition Facts: Calories 618; Fat 37g; Protein 48g; Carbohydrate 25g; Cholesterol 116mg; Sodium 1251mg
Yield: Serves 6
Ingredients
- 3 chicken breasts, boned and skinned
- 1/2 lb. fresh snow pea pods
- 1/2 lb. mushrooms
- 4 green onions
- 2 cups bamboo shoots drained
- 1 cup chicken broth or 1 bouillon cube dissolved in water
- 1/4 cup soy sauce
- 2 Tbs. cornstarch
- 1/2 tsp. granulated sugar
- 1/2 tsp. salt
- 4 Tbs. olive oil, divided
- 4oz. package cashews
Instructions
- Slice chicken breasts horizontally into very thin slices and cut into 1-inch squares
- Place on tray
- Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots
- Add to tray
- In a bowl, mix soy sauce, cornstarch, sugar, and salt
- Heat 1 Tbs. of oil in skillet over moderate heat
- Add all the nuts, and cook 1 minute, shaking the pan, toasting the nuts lightly
- Remove and reserve
- Pour remaining oil in skillet
- Fry chicken quickly, turning often until it looks opaque
- Reduce heat to low
- Add pea pods, mushrooms, and broth
- Cover and cook slowly for 2 minutes
- Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly
- Simmer uncovered a bit more and add green onions and nuts
- Serve immediately
