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Name: Chinese Cashew Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 Chicken breasts, Boned and skinned; 1/4 c Soy sauce; 1 pk Cashew nuts (about 4-oz); 1/2 ts Sugar; 4 tb Salad oil; 1 c Chicken broth, Or bouillon cube dissolved in water; 2 c Bamboo shoots drained; 1/2 lb Chinese pea pods; 1/2 lb Mushrooms; 4 Green onions; 1/2 ts Salt; 2 tb Cornstarch

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INGREDIENTS

3 Chicken breasts, Boned and skinned
1/4 c Soy sauce
1 pk Cashew nuts ; (about 4-oz)
1/2 ts Sugar
4 tb Salad oil
1 c Chicken broth, ; Or bouillon cube dissolved in water
2 c Bamboo shoots ; drained
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
1/2 ts Salt
2 tb Cornstarch

Servings

INSTRUCTIONS

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. MINGS DYNASTY - Glendale, CO.

NOTES

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Chinese Cashew Chicken

3 Chicken breasts, Boned and skinned
1/4 c Soy sauce
1 pk Cashew nuts (about 4-oz)
1/2 ts Sugar
4 tb Salad oil
1 c Chicken broth, Or bouillon cube dissolved in water
2 c Bamboo shoots drained
1/2 lb Chinese pea pods
1/2 lb Mushrooms
4 Green onions
1/2 ts Salt
2 tb Cornstarch

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.    MINGS DYNASTY - Glendale, CO.

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Nutrition

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Serving Size: 1 Serving (446g)
Recipe Makes: 4

Calories: 313
Calories from Fat: 65 (21%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 1.2g
	Polyunsanturated Fat 4.1g
Cholesterol 102.7mg		32 %
Sodium 465.6mg		16 %
Potassium 1316.8mg		35 %
Total Carbohydrate 15.3g		4 %
	Dietary Fiber 4.8g	19 %
	Sugars, other 10.5g
Protein 46.6g		67 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 313

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