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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: Slice breasts horizontally into very thin slices and cut into inch
squares. Place on tray. Prepare vegetables, removing ends and
strings from pea pods, slicing mushrooms, green part of onions, and
the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar,
and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add
all the nuts, and cook 1 minute shaking the pan, toasting the nuts
lightly. Remove and reserve. Pour
remaining oil in pan, fry chicken quickly, turning often until it
looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth.
Cover and cook slowly for 2 minutes. Remove cover, add soy sauce
mixture, bamboo shoots, and cook until thickened, stirring
constantly. Simmer uncovered a bit more and add green onions and nuts
and serve immediately. Serves 4.
| Ingredients:
3 Chicken breasts
1/2 Pound(s) Chinese pea pods
1/2 Pound(s) Mushrooms
4 Green onions
2 Cup(s) Bamboo shoots, drained
1 Cup(s) Chicken broth
1/4 Cup(s) Soy sauce
2 Tablespoon(s) Corn starch
1/2 Teaspoon(s) Sugar
1/2 Teaspoon(s) Salt
4 Tablespoon(s) Salad oil
1 Package(s) Cashew nuts |
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