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Chicken cashew

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Ingredients/Components

salt - 1/2 tsp
brown sugar - 2 tsp
cornstarch - 1 Tbsp
water
vegetable oil - 1 Tbsp
boiling water
ground ginger - 1/2 tsp
green onions, sliced - 1/2 c
soy sauce - 2 Tbsp
cashews - 1/2 c
can water chestnuts, sliced and drained - 1 oz
fresh mushrooms, sliced - 2 c
chicken flavored bouillon granules - 2 tsp
long grain rice, uncooked - 1 c
chicken breast halves, skinned and boned - 4 item
green pepper, cut in 1-inch pieces - 1 item

How to make chicken cashew:

Bring 2 1/2 cups water and salt to a boil in a medium-size saucepan; add rice. Cover, reduce heat and simmer 20 minutes or until rice is tender. Keep warm. Cut chicken into 1-inch pieces. Heat oil in a large skillet. Add chicken and cook until browned; stir often. Remove chicken from skillet. Add mushrooms, green onions, green pepper and water chestnuts to skillet. Saute 5 minutes or until tender. Dissolve bouillon in 1 1/4 cups water. Combine soy sauce, cornstarch, brown sugar and ginger. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Stir in cashews. Serve over hot cooked rice.

Recipe categories: Chicken, Main dish, Chicken breast.

Rating:

3.2

Average rating: 3.2, total votes: 9

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