Home Cooking Recipes
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Cashew Chicken
Chef:  Karen Sysel - Dorchester, Ne          Category:  Main Dishes

Ingredients:
2 cubes chicken bouillon
1 3/4 cups boiling water
2 tablespoons soy sauce
5 teaspoons cornstarch
2 teaspoons light brown sugar
2 chicken breasts, diced
1 teaspoon ground ginger
2 tablespoons vegetable oil
2 cups mushrooms, chopped
1/2 cup green onion, chopped
1 small onion. chopped
1 (8 oz) can water chestnuts
1/2 cup cashews
cooked rice






Directions: Chop vegetables,set aside. In small saucepan, dissolve bouillon cubes in hot water. Add soy sauce, cornstarch, sugar and ginger. In large skillet, brown chicken in oil. Add bouillon mixture. Cook until slightly thickened. Watch as sauce can burn quickly. Put in vegetables. Simmer uncovered 5 to 8 minutes, stirring occasionally. Add cashews. Serve over hot cooked rice. Serves 4-6.

Notes:

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