Chicken: Asian Cashew Chicken
Source of Recipe
Pillsbury Classics, Best Ever Chicken 9/99
List of Ingredients
1 1/3 cups uncooked regular long-grain white rice
2 2/3 cups water
10 frozen fully cooked breaded chicken breast
1 strips -- each cut diagonally into thirds
1/4 cup cashew pieces
2 teaspoons oil
1 9 ounce pack Green Giant� Frozen Sugar Snap Peas
1 8 ounce can whole water chestnuts drained, quartered
1 8 ounce can sliced bamboo shoots drained
1 cup chicken broth
2 tablespoons teriyaki sauce
2 tablespoons hoisin sauce
1 tablespoon cornstarch Recipe
Cook rice in water as directed on package. Meanwhile, heat oven to 400�F. Place chicken in single layer on ungreased cookie sheet. Bake at 400�F. for 10 to 15 minutes or until crisp and thoroughly heated, adding cashews to cookie sheet during last 3 minutes of baking time. Heat oil in large skillet over medium-high heat until hot. Add sugar snap peas; cook and stir 3 minutes or until crisp-tender. Stir in water chestnuts and bamboo shoots. In small bowl, combine broth, teriyaki sauce, hoisin sauce and cornstarch; blend well. Add to vegetables; cook until mixture boils and thickens, stirring occasionally. Fold in cooked chicken; sprinkle with cashews. Serve over rice. Serves 4
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