Bone chicken breasts and remove skin. Slice horizontally in 1/8 inch thick slices, then cut into inch squares. Cut the green parts of the onions into 1 inch lengths and slice the white part 1/4 inch thick. Have all vegetables and chicken breasts ready to add as called for. Having everything chopped, diced, etc. makes Chinese cooking very simple and quick.
Mix together soy sauce, cornstarch, sugar, and ginger root and pour into small pitcher or container. Heat 1 Tbsp. oil to 350 degrees F in wok and add nuts all at once and cook 1 minute, shaking and stirring until lightly toasted. Remove from pan and set aside. Add remaining oil and let get hot until water sizzles, add chicken, cooking quickly, stirring all the time until it turns opaque. Add mushrooms, onions, and snow peas and cook 1-2 minutes. Pour in broth, cover and simmer 2 minutes. Add bamboo shoots. Stir soy sauce mixture into pan; cook until thickened and simmer one minute. Sprinkle nuts over top. Serve over rice. Serves 6-8.
By Robin from Washington, IA
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(Archived Feb 16, 2011)Cashew Chicken
Lightly dust chicken with a little flour to coat. In skillet, brown chicken in oil and margarine. Remove chicken from skillet and drain off fat. Stir to loosen browned bits. Blend in remaining ingredients except cashews; add chicken.
Cover and cook over low heat 45 minutes, stirring occasionally. Add cashews; cook 15 minutes more. If thicken sauce is desired, leave uncovered the last 15 minutes. This is good served with rice.
By Robin from Washington, IA
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By joanie47
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