|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Cashew Chicken |
|
Serves: 4 Print this Recipe2 chicken breasts 1 egg white 1 teaspoon cornstarch 1 teaspoon soy sauce 1 medium onion, chopped 2 cloves garlic, minced 1 green pepper, chopped 1 (8-ounce) can sliced bamboo shoots, drained 2 tablespoons chili sauce 1/2 teaspoon red chili peppers 1/4 cup water 1 tablespoon instant chicken bouillon 1 tablespoon cornstarch 1 tablespoon water 3/4 cup cashew nuts Chopped green onion Remove bones and skin from chicken breast; cut into small pieces. Mix egg white, cornstarch, and soy sauce; marinate chicken pieces for half an hour. Cook in wok in hot oil until chicken is white and tender. Remove chicken; add onion, garlic, and pepper to wok. Add cooked chicken, bamboo shoots, chili saucer, and chili pepper. Add water, cook and stir to boiling; add bouillon. Mix together cornstarch and water; add to wok. Stir in cashews. When serving, sprinkle with chopped green onions. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Fried And Cream Chicken Chicken A La King Chicken And Rice Chicken With Pumpkin Sauce Chicken Hawaiian Baked Chicken And Dressing Cashew Chicken Chicken And Vegetables Chicken With Tomato Sauce Fried Chicken Turkey Loaf Barbecued Chicken Chicken Breasts In Cream Sauce Chicken Enchiladas Chicken Or Turkey Roll Ginger Lemon Chicken Oriental Chicken |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
