| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Main dishes |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves; skinned |
| 1/4 |
c |
Soy sauce |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Salad oil |
| 1/3 |
c |
Cashews, oil-roasted |
| 1/2 |
lb |
Snow peas; strings removed |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
c |
Chicken broth |
| 2 |
cn |
Bamboo shoots; drained and slivered |
| 4 |
|
Green onions; cut into thin sliver |
INSTRUCTIONS
Rinse chicken and pat dry. Cut each piece crosswise into 1/8-inch thick
slices; then cut slices into 1-inch squares. Set aside. In a small bowl,
stir together soy sauce, cornstarch, sugar, and salt; set aside. Place a
wok or wide frying pan over medium-high heat. When pan is hot, add 1
tablespoon of the oil. When oil is hot, add cashews and cook, stirring,
until lightly browned; remove with a slotted spoon and set aside. Add
remaining 3 tablespoons oil to pan. When oil is hot, add chicken and cook,
stirring, until no longer pink. Add pea pods, mushrooms, and broth. Cover
and simmer for 2 minutes. Add bamboo shoots; then stir soy sauce mixture
and add to pan. Cook, stirring, until sauce is thickened; then summer
uncovered, for 1 minute. Add onions; stir until combined. Transfer to a
large serving dish and sprinkle with cashews. Makes 6 to 8 servings.
Posted to MC-Recipe Digest V1 #201
Date: Thu, 15 Aug 1996 22:33:51 -0700
From: "jjacobs@psln.com" <jjacobs@psln.com>
NOTES : *** May substitute turkey or seafood for the chicken.
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