Chicken Cashew Nuts
(Yield: 20 Servings)
From:
Bite Of Asia
Ingredient:
8 oz Chicken breasts (cut in 1/2 inch pieces)
2 tbsps Chicken marinating chili sauce
2 tbsps Cooking oil
3 Green peppers (cut in bite size pieces)
3 1/2 oz Bamboo shoots (Drained from can)
2 oz Cashew nuts
1 tsp Garlic (chopped)
1 tbsp Rice wine
1 tsps Salt
2 tsp Sugar (optional)
1 tbsp Soy sauce
1 tbsp Soy sauce
3 tbsps Chicken broth
1 tsp Cornstarch
2 tbsps warm oil
Preparation:
1. In a mixing bowl, marinate chicken with chicken chili sauce, garlic, rice wine, and a pinch of salt. Set aside for 15 minutes. Meanwhile, clean green pepper
and cut into into 1/2 inch squares. Drain the bamboo shoots. Set aside.
2. When ready to cook, mix cornstarch with water in a small cup; set aside. In a
skillet, heat cooking oil until fairly hot and fry the chicken on medium heat for
5 minutes or until chicken is cooked.
3. Add bamboo shoots and the peppers, cover, cook for 2 minutes. Remove cover, mix
well, add chicken broth ( or water), soy sauce and mix well. Add cornstarch mix and
mix lightly until sauce thicken. Service with rice.
