| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Emlive06 | 4 | servings |
INGREDIENTS
| 2 | c | Diced skinless chicken breast |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | c | Cornstarch |
| Oil; for frying chicken | ||
| 1/4 | c | Peanut oil |
| 1 | c | Unsalted cashews |
| 2 | Dried red peppers | |
| 1/2 | lb | Chinese long beans; blanched |
INSTRUCTIONS
Preheat the oven. Season the chicken and cornstarch with salt and pepper. Dredge the chicken in the cornstarch, coating completely. Fry the chicken until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper. In a large saute pan, heat the peanut oil. When the oil is hot, add the cashews. Season with salt and pepper. Pan-fry until golden, about 4 to 5 minutes. Add the peppers and beans. Season with salt and pepper. Saute for 2 minutes. Remove from the heat. Toss the chicken and cashew mixture together. Mound in the center of a large platter and serve. This recipe yields 4 to 6 servings. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B44 broadcast 05-19-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 06-03-1998 Recipe by: Emeril Lagasse Converted by MM_Buster v2.0l.
A Message from our Provider:
“When I grow up, I want to be like Jesus.”