Chicken Cashew

Course : Chicken
Serves: 4
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2 1/2 cups water
1/2 teaspoon salt
1 cup uncooked long grain rice
4 medium chicken breast halves -- skinned and bones
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
1/2 cup sliced green onions
1 small green pepper -- cut in 1 inch pieces
1 can sliced water chestnuts -- (8-ounce) drained
2 teaspoons chicken-flavored bouillon granules
1 1/4 cups boiling water
2 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons light brown sugar
1/2 teaspoon ground ginger
1/2 cup cashews

Preparation / Directions:

Bring 2 1/2 cups water and salt to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until rice is tender and water is absorbed. Keep warm. Cut chicken into 1-inch pieces. Heat oil in a large skillet. Add chicken and cook until browned, stirring often. Remove chicken from skillet. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender. Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture. Add chicken to vegetables. Stir in bouillon mixture; cook over low heat, stirring constantlym 1 minute or until thickened. Stir in cashews. Serve over hot cooked rice. Makes 4 servings.


Nutritional Information:

413 Calories (kcal); 25g Total Fat; (53% calories from fat); 35g Protein; 13g Carbohydrate; 93mg Cholesterol; 886mg Sodium

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