| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
ts |
Chicken bouillon granules |
| 3/4 |
c |
Hot water 3/4 c. carrots, cut diagonally |
| 1 |
tb |
Cornstarch 1/2 onion, cut into 1 inch pieces |
| 1 |
tb |
Soy sauce 1 6 oz. package frozen peapods |
| 1/4 |
c |
Cold water 1 jar sliced mushrooms |
| 2 |
tb |
Oil 1/3 c. whole cashews |
| 2 |
|
Whole chicken breasts, boned and cubed |
|
|
Hot cooked rice |
INSTRUCTIONS
Dissolve granules in hot water. Stir cornstarch and soy sauce into cold
water; set both mixtures aside. Stir fry chicken in oil till opaque. Add
carrots and onion, stir fry 1 minute. Add bouillon, cover. Simmer over
medium heat 3-4 minutes. Add pea pods, mushrooms and soy sauce mixture.
Stir fry till it thickens. Stir in cashews. Serve over hot rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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