Cashew chicken b1
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | VEGETABLE OIL |
| ½ | teaspoon | SALT |
| 1 | cup | SLICED CHICKEN BREAST |
| ½ | cup | PEA PODS |
| ½ | cup | WHOLE BUTTON MUSHROOMS |
| ½ | cup | BAMBOO SHOOTS |
| 1 | cup | CANNED CHICKEN BROTH |
| ½ | cup | COOKED CASHEW NUTS |
| ½ | teaspoon | MONOSODIUM GLUTAMATE (OPTIONAL) |
| ¼ | teaspoon | SUGAR |
| ½ | teaspoon | CORNSTARCH |
Directions
Swirl oil around bottom & sides of heated wok. Add salt & chicken, stir-fry 2 min. over high heat. Add pea pods, mushrooms, bamboo shoots, & chicken broth. Cover & cook 2-3 min. Gently stir in cashew nuts, monosodium glutamate, and sugar. Mix cornstarch w/ ½ tsp.
water to form a paste and add to thicken the sauce. Serve immediately. Temperature(s): HOT Effort: AVERAGE Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD.,LOS ANGELES