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Cashew Chicken
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Submitted by:
Jimmy |
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The combination of crunchy cashew nuts and chicken make for a great Chinese dish |
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INGREDIENTS:
- 2 pound(s) , Chicken Breasts Boned and Skinned
- 1 tablespoon(s) , Garlic Chopped
- 1/2 cup(s) , Cashews Rosated and Salted
- 1 cup(s) , Scallions Sliced
- 2 tablespoon(s) , Sesame Oil
- 1/4 cup(s) , Peanut Oil
- 1 tablespoon(s) , Lemon Juice
- 1 teaspoon(s) , Salt
- 1/2 cup(s) , Chicken Broth
- 1/2 cup(s) , Dry Sherry
- 1/2 cup(s) , Water Chestnuts Sliced
- 1 pound(s) , Chinese Noodles
- 1/2 cup(s) , Vegetable Oil
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| Instructions: |
Boil Chinese noodles and drain [ Boil 5 minutes for fresh, 20 minutes for dry spaghetti.] Heat vegetable oil in a non-stick skillet or wok until hot. Divide the noodles into four portions and brown on both sides. Set these aside to drain on paper toweling. Cube the chicken breasts into 3/4 inch cubes.
Heat the peanut oil and sesame oil in a deep skillet or wok and add the garlic and chicken cubes and stir-fry until browned. Add cashews and the white portions of the scallions and stir fry for 30 seconds.
Now add sthe sherry, chicken broth, waater chestnuts, salt and lemon juice and simmer for about 3 minutes. Add the scallion tops and serve over the pan fried noodles.
Rice can be used in place of noodles if desired. |
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