Cashew Chicken #1 Recipe
Recipe Ingredients
3 chicken breasts *
1/2 lb chinese pea pods
1/2 lb mushrooms
4 green onions
2 cup bamboo shoots, drained
1 cup chicken broth **
1/4 cup soy sauce
2 tbsp corn starch
1/2 tsp sugar
1/2 tsp salt
4 tbsp salad oil
1 package cashew nuts (about 4-oz)
Recipe Preparation
* Boned and skinned ** Or bouillon cube dissolved in water
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 tb of oil in skillet over moderate heat, add all the
nuts, and cook 1 minutes 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.
Servings: 4
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* Make reduced carb breadcrumbs for deep fried foods. Although you can probably buy reduced carbohydrate bread crumbs, you can also make them by using reduced carbohydrate bread. All you have to do is toast the reduced carbohydrate bread in a gas or electric oven on a cookie sheet. Once it is hard, whizz it in the food processor using a coarse blade. Keep in an airtight container.
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Foods containing allyl sulfides
( includes garlic, leeks and welsh onion)
The onion and garlic range of vegetables is rich in allyl sulphides, a chemical which experts believe could be linked to a reduced risk of stomach and colon cancer.
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Cashew Chicken #1 Recipe from the Recipes-4U Cookbook
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