Ingredients
| 3 |
breast chicken |
| 1/2 |
pound fresh snow pea pods |
| 1/2 |
pound mushrooms |
| 4 |
green onions |
| 2 |
cups bamboo shoots, drained |
| 1 |
cup chicken broth |
| 1/4 |
cup soy sauce |
| 2 |
tbsp cornstarch |
| 1/2 |
tsp granulated sugar |
| 1/2 |
tsp salt |
| 4 |
tbsp vegetable oil, divided |
| 4 |
oz cashews |
Directions
- Slice breasts horizontally into very thin slices and cut into 1-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 skillet. 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.
Categories
Main Dish
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