Cashew Chicken
Source of Recipe
unknown
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 strips, each cut into thirds
¼ cup cashew pieces
2 tsp oil
9 oz frozen snap peas
8 oz sliced bamboo shoots
8 oz water chestnuts
1 cup chicken broth
2 tbsp teriyaki sauce
2 tbsp hoisin sauce
1 tbsp cornstarch
Recipe
Cook rice in water as directed on package.
Meanwhile, heat oven to 400 degrees. Place chicken in single layer on ungreased cookie sheet. Bake at 400 degrees 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 snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots.
In a 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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