Rome Family Cookbook
By Mary Rome Funk

 

Cashew Chicken

2 T. oil1 C. chicken broth
1/2 t. saltCashews
Chicken breasts 1/4 C. sugar
1/2 C. pea pods1/2 t. cornstarch
12 C. whole mushrooms1/2 C. water
1/2 C. bamboo shoots 

Instructions

Swril oil in pre-heated wok.
Sprinkle salt on chicken breasts chopped in squares and quick fry - for about 2 minutes. Add pea pods, mushrooms, bamboo shoots and broth. Cover and cook for 2 - 3 minutes.
Stir in cashews and sugar.
Thicken with paste of cornstarch and water.

By Mary Funk
Appetizers
Beverages
Breads
Breakfast Dishes
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Weights & Measures
Appetizers
Beverages
Breads
Breakfast Dishes
Deserts
Main Dishes
Salads
Sauces & Dressings
Soups
Vegetables
Weights & Measures
Created and maintained by: Kathleen Marie (Funk) Mulligan May 28, 2001