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  Added: Oct 26, 2007  •  Visited (620)  •  Print version Print this recipe (61)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Chicken Cashew
What You Need:
  • 3 whole chicken breasts (6 halves)
  • ½ pound edible pod peas (or 2 packages frozen)
  • 1 cup sliced mushrooms
  • ½ cup sliced green onion
  • 1 can (about 6-ounces) bamboo shoots, drained
  • ½ cup sliced water chestnuts
  • 1 teaspoon chicken bouillon concentrate (or 1 cube)
  • ¼ cup soy sauce
  • 2 tablespoons cornstarch
  • ½ teaspoon sugar
  • Dash of pepper
  • ½ teaspoon salt
  • 4 ounces cashew nuts

  • How To Cook:
    1. Skin, bone, and cut the chicken into small bite-size pieces. Break off the ends and remove any strings on the pea pods.

    2. Prepare the mushrooms, onions, bamboo shoots and water chestnuts. Mix the chicken bouillon concentrate, soy sauce, cornstarch, sugar, pepper and salt.

    3. Most cashews on the market are toasted but if raw cashews are being used, put, them in the microwave oven with 1 tablespoon butter and cook them, uncovered, until they are nicely toasted, stirring from time-to-time(about 5 minutes or so). Set aside.

    4. Put the chicken in a casserole and cook, covered, until it is opaque and tender. Stir several times during the cooking period.

    5. Add the peas, onions, and mushrooms. Stir. Cook, covered, 2 minutes. Add the bamboo shoots, water chestnuts, and the soy sauce mixture. Stir.

    6. Cook, covered, in the microwave oven until the sauce has thickened and the food is well-heated throughout. Stir in the cashew nuts. Serve with rice.

        If a richer sauce is desired, cook the chicken with 2 tablespoons oil. It is deleted in this recipe to cut down on calories, as it is not needed in the microwave oven to keep the chicken from sticking.
    To Serve: 6
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Meat & Poultry » Chicken
    Main Ingredient » Nuts » Cashew
    Main Ingredient » Vegetables » Peas
    Dish » Main Courses


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