Cashew chicken/mandarin chicken
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breasts; skinned & cubed | |
| 1 | medium | Onion; diced |
| 3 | cups | Sliced mushrooms; (8oz sliced/10oz can |
| 1 | cup | Uncooked regulare long grain rice |
| 2 | teaspoons | Ground ginger |
| 3 | Chicken bouillon cubes | |
| 1½ | cup | Boiling water |
| 2 | cups | Broccoli pieces |
| 1 | cup | Cashew nuts |
| Salt; pepper, and soy sauce to taste | ||
| Carrot shavings for garnish | ||
Directions
Preheat oven to 375øF. In a 2½ quart round Corningware dish, add onion, chicken, and one crushed bouillon cube. Cover and microwave on medium high (70% power) for 5 minutes, stirring once.
Add mushrooms, rice, boiling wate, ginger,and remaining bouillon cubes (crushed) into the same dish. Stir and add broccoli, making sure rice is covered with liquid.
Bake another 10 minutes. If vegetables are done to your liking, remove from oven and allow to stand for a few minutes, so moisture will be absorbed.
Stir in ½ cup cashews, salt, pepper and soy sauce. Place remaining cashews on top and put under boiler (without cover) to brown the top. Add carrot shavings for garnish.
DAY TWO LEFTOVERS: Mandarin Chicken To leftovers add extra cooked rice if necessary and stir in 1 package of frozen pea pods. Microwave for 5-7 minutes. Add 1 can (10oz drained) mandarin oranges before serving Recipe by: Corningware
Posted to EAT-L Digest by "Dr. Ron Goldstein" <Doc1946@...> on Nov 27, 1997