INGREDIENTS

INSTRUCTIONS

Cut 1/2 cup of the cashews in half. Leave the rest whole. Heat 1 tbsp
of the oil in a saute pan and cook the nuts until they brown a little
bit. Remove nuts to a paper-towel lined plate and set aside. In a
medium bowl, mix the cornstarch, sugar, and soy sauce thoroughly. Add
4 tbsp oil to the saute pan and heat to medium-high heat. Add the
diced chicken and stir well for a minute or so. Pour the
cornstarch/sugar/soy mixture directly on top of the cooking chicken.
Add the mushrooms and stir for approximately 5 minutes, until the
chicken is cooked through and the mushrooms are tender. Add the
cashews and mix well. Remove from heat. Serve hot with white rice, or
with the "Siamese Fried Rice" dish that we have included in this
newsletter. Posted to The Gourmet Connection Recipe Page Newsletter  09
Mar 97 by Gourmet Connection <capco@norwich.net> on Mar 09, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 679
Calories From Fat: 518
Total Fat: 58.6g
Cholesterol: 96.4mg
Sodium: 350.7mg
Potassium: 304.7mg
Carbohydrates: 2.1g
Fiber: <1g
Sugar: <1g
Protein: 35.6g