Mom's Cashew Chicken
Put on rice to cook. In a paper bag, toss 2 boneless, skinless chicken breasts that have been cubed with 2 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Drain 1 can of pineapple chunks, saving 1/2 cup juice. Heat 3 or more tablespoons oil in skillet, add chicken and saute 5 minutes. Add pineapple, cover and cook on low until chicken is cooked, 5 minutes. Combine 2 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon cornstarch and the pineapple juice in a small bowl. Stir into pan with chicken and cook until thickened. Add some cashews--salted or unsalted--before serving. Serve immediately with rice.
Source: Sybil Anne Davis, Sierra Madre
Submitted by sooz
Poultry Dishes
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