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Post by April B. on Jan 22, 2003 11:37:22 GMT -6
Cashew Chicken servings 4
1 pound chicken ; breasts -- cubed 1 teaspoon salt 1 teaspoon cornstarch 3 green peppers -- cut into 1inch strips set above ingredients aside
sauce 2 Tablespoon soy sauce 1 Tablespoon soybean paste 1 Tablespoon sugar 2 Tablespoon rice wine vinegar 1/2 teaspoon salt
Mix the above ingredients well and set aside. Cook chicken in a little oil and minced garlic. When the chicken is no longer pink, add the bamboo shoots and the green pepper to the wok (or fry pan if you don't have a wok). Cook for a minute or two. Sprinkle a little of the rice wine vinegar over the Chicken/veggie mixture and cook another minute. Add nuts and cook another minute. Pour sauce over the contents of wok and cook until heated through. Serve over hot cooked rice with a nice side dish of Green Beans
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