Cashew Chicken Recipe
Ingredients:
- 3 chicken breasts, skinned, bonned and sliced
- 4 oz cashew nuts
- 4 green onions, sliced
- 2 cups bamboo shoots, drained and sliced
- 1/2 lb mushrooms, sliced
- 1/2 lb chinese pea pods, ends and strings removed
- 1 cup chicken broth
- 1/4 cup soy sauce
- 4 tablespoons salad oil
- 2 tablespoons corn starch
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
Instructions:
1. In a bowl, add in the soy sauce, sugar, salt and cornstarch. Mix them well.
2. Heat up the skillet on moderate heat and pour in 1 tablespoon of salad oil. Add in the cashew nuts and let them cook for 1 minute. Be sure to shake the skillet ocassionally to toast the cashew nuts lightly and evenly.
3. Removed the toasted cashew nuts and place them on a plate.
4. Pour in 3 tablespoons of salad oil and heat the skillet up again on moderate heat. Add in the sliced chicken breasts and fry them quickly. Be sure to turn them often until both sides look opaque.
5. Switch to low heat and add in the chicken broth, sliced mushrooms and chinese pea pods. Cover the skillet and let it cook for 2 minutes.
6. Now, add in the sliced bamboo shoots and soy sauce mixture you made earlier and let it cook until the sauce has thickened. Be sure to stir constantly to ensure that the sauce will not stick to the bottom of skillet.
7. Add in the sliced onions and toasted cashew nuts and continue stirring. Serve immediately.