| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
Jewish |
|
1 |
servings |
INGREDIENTS
| 4 |
|
Deboned chicken breasts; cut in thin strips |
| 3 |
tb |
Margarine |
| 3 |
tb |
Vegetable oil |
| 1 |
|
Red pepper; cut in thin strips |
| 1 |
|
Green pepper; cut in thin strips |
| 1 |
|
Onion; sliced |
| 4 |
tb |
Sesame oil |
| 1/2 |
c |
Roasted cashew nuts; unsalted |
| 1 |
ts |
Curry powder |
|
|
Salt & pepper to taste |
INSTRUCTIONS
Another recipe from The Chicken Every Sunday Cookbook from the
Tifereth Beth David Jerusalem...
In a skillet, mix vegetable oil & margarine until hot. Add chicken &
saute, stirring often, until the chicken turns white. Remove with a
slotted spoon & set aside. In the same skillet, saute onion &
peppers. Add chicken & cashews & season with salt & pepper, curry &
sesame oil. Saute for another 2 minutes & serve.
Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>
on Jan 04, 1999, converted by MM_Buster v2.0l.
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