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    Asian Cashew Chicken


    Source of Recipe


    Pillsbury Classics, Best Ever Chicken 9/99

    List of Ingredients





    1 1/3 cups uncooked regular long-grain white rice
    2 2/3 cups water
    10 frozen fully cooked breaded chicken breast
    1 strips -- each cut diagonally into thirds
    1/4 cup cashew pieces
    2 teaspoons oil
    1 9 ounce pack Green GiantÆ Frozen Sugar Snap Peas
    1 8 ounce can whole water chestnuts -- drained, quartered
    1 8 ounce can sliced bamboo shoots -- drained
    1 cup chicken broth
    2 tablespoons teriyaki sauce
    2 tablespoons hoisin sauce
    1 tablespoon cornstarch

    Recipe



    Cook rice in water as directed on package. Meanwhile, heat oven to 400ºF. Place chicken in single layer on ungreased cookie sheet. Bake at 400ºF. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time. Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots. In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice.

 

 

 

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