Chicken with Cashews
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 chicken breasts, about 2 lbs1 egg white1 tsp corn starch1 tsp soy sauce1 green bell pepper ,cut in strips1 medium onion1 can bamboo shoots(81/2 ounces) drained1 tablespoon corn starch1 tablespoon water1 tablespoon soy sauce2 tablespoons peanut oil1 cup raw cashews1 tsp salt1 tsp of ginger root, minced 2 tablespoons peanut oil1 tablespoon hoisin sauce1 tsp chili paste1/4 cup chicken broth2 tablespoons green onions with tops,chopped
Remove bones and skin from chicken; cut chicken into 1/4-inch pieces. Mix egg white, 1 teaspoon cornstarch,1 tsp soy sauce and a dash of white pepper in glass or plastic bowl; stir in chicken. Cover and refrigerate for 20 minutes. Cut green pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water, and 1 tablespoon soy sauce.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons of oil; rotate wok to coat side. Stir fry cashews until light brown, about 1 minute. Remove cashews from wok; drain on paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.
Add onion pieces and ginger root to wok; stir-fry until ginger is light brown. Stir in bamboo shoots. Add 2 tablespoons oil; rotate wok to coat side. Add chicken, green pepper, hoisin sauce and chili paste; stir fry 1 minute. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds. Stir in cashews and green onions. Five one cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user JANEYJ..
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 2 tablespoons of oil; rotate wok to coat side. Stir fry cashews until light brown, about 1 minute. Remove cashews from wok; drain on paper towel. Sprinkle with salt. Add chicken to wok; stir fry until chicken turns white. Remove chicken from wok.
Add onion pieces and ginger root to wok; stir-fry until ginger is light brown. Stir in bamboo shoots. Add 2 tablespoons oil; rotate wok to coat side. Add chicken, green pepper, hoisin sauce and chili paste; stir fry 1 minute. Stir in chicken broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened, about 20 seconds. Stir in cashews and green onions. Five one cup servings.
Number of Servings: 5
Recipe submitted by SparkPeople user JANEYJ..
Nutritional Info Amount Per Serving
- Calories: 376.2
- Total Fat: 24.8 g
- Cholesterol: 17.5 mg
- Sodium: 1,384.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.5 g
- Protein: 14.9 g
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