Cashew Chicken Recipes


  • 3 whole chicken breasts
  • 2 pkg. frozen pea pods, partially thawed
  • 1/2 lb. mushrooms, sliced
  • 4 green onions, sliced thin
  • 1 can bamboo shoots, drained and sliced
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  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 Tbsp. cornstarch
  • 1/2 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. grated ginger root
  • 1/3 cup oil
  • 1 (4 oz.) pkg. cashew nuts


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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Saute' onion and celery in butter. Make a sauce with the 4 Tbsp. butter, whole wheat flour, 1 1/2 cups cream. Stir the sauce in saucepan over medium heat until thick. Add sauce to onion and celery mixture.

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Food and Recipes Recipes Meats ChickenMarch 26, 2014
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