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Try this Chinese- Chinese Cashew Chicken recipe, or contribute your own. "Main dishes" and "Poultry" are two of the tags cooks chose for Chinese- Chinese Cashew Chicken.
"Very good though I did brown the mushrooms before adding the broth. I also added water chestnuts and baby corn. My husband liked the sauce as is but I sdded a little hot sauce to mine."- atlkams
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Slice breasts horizontally into very thin slices and cut into 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. Mix soy sauce, cornstarch, sugar, and salt. 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. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower 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 and serve immediately. Serves 4. MINGS DYNASTY - Glendale, CO.
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atlkams 5 months agoVery good though I did brown the mushrooms before adding the broth. I also added water chestnuts and baby corn. My husband liked the sauce as is but I sdded a little hot sauce to mine.
sdunes 2 years agodelicious and made a lot. yummy :)