Cashew Chicken

Spiced Tea
April 19, 2012
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April 19, 2012
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Ingredients:

  • 1 pound chicken breast, boned and sliced thin
  • 2 tablespoons soy sauce
  • 1 tablespoon cornstarch
  • 4 tablespoons oil
  • 1/2 teaspoon salt
  • 1 small chopped onion
  • 1/2 pound mushroom, trimmed and sliced
  • 1 small cabbage head, shredded
  • 1 teaspoon sugar
  • 2 cups cashews
  • 1 teaspoon cornstarch
  • 1/4 cup soy sauce
  • 3 ounces Chinese noodles

Procedure:

  • Place chicken, 2 tablespoons soy sauce and 1 tablespoon cornstarch in a bowl; let stand for 15 minutes.
  • Heat 2 tablespoons oil with salt in wok or heavy skillet over high heat. Add chicken and stir-fry until white and firm.
  • Add onion and mushrooms and stir-fry until vegetables are soft.
  • Remove from pan.
  • Add 2 tablespoons oil to wok. Stir in cabbage and sugar. Stir-fry 3 or 4 minutes until cabbage is crisp tender.
  • Return chicken-vegetable mixture to wok. Add cashews and toss to combine. Add 1 teaspoon cornstarch to 1/4 cup soy sauce. Stir into chicken-cashew mixture.
  • Cover and steam 1 minute. Uncover and stir until sauce is slightly thickened.
  • Sprinkle with Chinese fried noodles before serving.

Makes 4 to 6 servings.

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