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     Title: Cashew Chicken
Categories: Chinese, Poultry, Main Dish
  Servings: 8

 3          whole chicken breasts (6
            -halves)
 1/2    lb  Chinese pea pods, or 2
            -pkgs. frozen
 1      c   mushrooms, sliced
 1/2    c   scallions, sliced
 1      cn  (6 oz.) bamboo shoots,
            -drained
 1/2    c   water chestnuts, sliced
 1          chicken bouillon cube
 1/4    c   soy sauce
 1          to 2 tbs. water
 2      T   cornstarch
 1/2    t   sugar
            -Dash of pepper
 1/2    t   salt
 4      oz  cashew nuts
            -Hot cooked rice

1. Skin, bone and cut chicken into small bite-size pieces. set aside.
2. Break off ends and remove strings from pea pods; set aside.
3. Prepare mushrooms, scallions, bamboo shoots and water chestnuts; set aside.
4. Mix together chicken bouillon, soy sauce, water, cornstarch, sugar, pepper
and salt; set aside.
5. Put chicken in stovetop casserole; cook, covered, until opaque and tender,
about 15 minutes, stirring several times while cooking.
6. Stir in pea pods, mushrooms and scallions; cook, covered, 2 minutes.
7. Add bamboo shoots, water chestunts, and reserved soy sauce mixture; stir
and cook, covered, until sauce is thickened and food is well-heated
throughout, about 3 minutes. Stir in cashew nuts. Serve with rice.
SERVES 6 TO 8.

  From: Spunky #108 @11110 2            Date: 08-16-13 
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