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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: 1/2 ts Salt; 4 tb Salad oil; 1/2 lb Mushrooms; 3 x Chicken breasts *; 4 x Green onions; 1 c Chicken broth **; 1 pk Cashew nuts (about 4-oz); 1/2 lb Chinese pea pods; 1/2 ts Sugar; 2 c Bamboo shoots, drained; 1/4 c Soy sauce; 2 tb Cornstarch

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INGREDIENTS

1/2 ts Salt
4 tb Salad oil
1/2 lb Mushrooms
3 x Chicken breasts *
4 x Green onions
1 c Chicken broth **
1 pk Cashew nuts (about 4-oz)
1/2 lb Chinese pea pods
1/2 ts Sugar
2 c Bamboo shoots, drained
1/4 c Soy sauce
2 tb Cornstarch

Servings

INSTRUCTIONS

* Boned and skinned ** Or bouillon cube dissolved in water 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 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min 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 mins. 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.

NOTES

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Chinese- Cashew Chicken

1/2 ts Salt
4 tb Salad oil
1/2 lb Mushrooms
3 x Chicken breasts *
4 x Green onions
1 c Chicken broth **
1 pk Cashew nuts (about 4-oz)
1/2 lb Chinese pea pods
1/2 ts Sugar
2 c Bamboo shoots, drained
1/4 c Soy sauce
2 tb Cornstarch

* Boned and skinned ** Or bouillon cube dissolved in water    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 tbls of oil in  skillet over moderate heat, add all the nuts, and cook 1 min 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  mins. 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.

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Nutrition

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Serving Size: 1 Serving (170g)
Recipe Makes: 4 Servings

Calories: 105
Calories from Fat: 43 (41%)

Amt Per Serving		% DV

	Total Fat 4.8g	6 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 3.5g
Cholesterol 0mg		0 %
Sodium 265.8mg		9 %
Potassium 511.2mg		13 %
Total Carbohydrate 13.7g		4 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 10.1g
Protein 3.8g		5 %
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: 105

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