Cashew Chicken



Instead of a 9x13 pan I split it up into 2 9x9 dishes and shared.

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20 Hr
24 Hr
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3 c
cooked rice
3 large
chicken breast halves, skinless and boneless
1 large
1 can(s)
12 oz evaporated milk
1 c
cooking oil
4 Tbsp
4 c
chicken broth
3 Tbsp
soy sauce
11/2 c
shredded lettuce
1 bunch
green onion chopped
1/2 c
roasted cashews
3-4 c

How to Make Cashew Chicken


  • 1After rice is cooked stir in 1/3 of the chopped green onion and 1 Tablespoon soy sauce let sit.
  • 2Cut chicken into bite size pieces and add the evaporated milk and egg. Soak chicken in mixture for at least 2 hours or more. Coat chicken with flour add salt pepper to taste and fry till golden brown.
  • 3In a pan mix cornstarch with a cup of chicken broth until blended and then add the rest of the chicken broth. Bring it to a light boil and simmer for 5 minutes stirring as it thickens.
  • 4In a 9x13 dish spread the rice on bottom and layer with the lettuce and then green onion and then chicken. Pour 3 cups of the sauce over the top and then spread cashews over the top. The extra sauce is just extra to use if you want to.

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About Cashew Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese
Other Tag: Quick & Easy

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