Cashew Chicken

Cashew Chicken  Recipe

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Kristen Bennett



★★★★★ 1 vote



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  • 3 lb
    chicken breasts, boneless and skinless
  • 1/2 lb
    chinese pea pods
  • 1/2 lb
  • 4
    green onions
  • 2 c
    bamboo shoots, drained
  • 1 c
    chicken broth
  • 1/4 c
    soy sauce
  • 2 Tbsp
  • 1/2 tsp
  • 1/2 tsp
  • 4 Tbsp
    salad oil
  • 1 pkg

How to Make Cashew Chicken


  1. Slice breasts horizontally into very thin slices and cut into inch squares.
  2. Place on tray.
  3. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions and the bamboo shoots.
  4. Add to tray.
  5. Mix soy sauce, cornstarch, sugar and salt.
  6. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts and cook 1 minute shaking the pan, toasting the nuts lightly.
  7. Remove and reserve.
  8. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque.
  9. Lower heat to low.
  10. Add pea pods, mushrooms and broth.
  11. Cover and cook slowly for 2 minutes.
  12. Remove cover, add soy sauce mixture, bamboo shoots and cook until thickened, stirring constantly.
  13. Simmer uncovered a bit more and add green onions and nuts and serve immediately.

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About Cashew Chicken

Course/Dish: Chicken
Other Tag: Quick & Easy

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