| Chicken Cashew Recipe Serves 2 or 3 2 boneless chicken breasts 1 bunch green onions 8 oz. portabello mushrooms 1 can water chestnuts 1 cup (2 - 3 oz.) cashew halves and pieces 1/4 cup soy sauce 3 tbsps. sesame oil, divided 1/8 tsp. cayenne pepper 1/4 tsp. garlic powder 1/4 tsp. lemon juice 1 cup white rice (uncooked measurement) Cut chicken into small cubes. Mix 1/4 cup soy sauce 1 tbsp. sesame oil 1/8 tsp. cayenne pepper 1/4 tsp. garlic powder 1/4 tsp. lemon juice Pour over chicken, cover and refrigerate. Slice mushrooms. Slice green onions (I cut them with kitchen scissors approx. 1/4 to 1/2 inch lengths). Start cooking rice. If you use regular rice, start cooking it 10 minutes before you start the chicken. Put 2 tbsps. sesame oil in wok or large frying pan. Heat to high heat (375° F.) Carefully add chicken and marinade. Cook until chicken is no longer pink, stirring constantly. Add water chestnuts and cook for approx. 1 minute. Add mushrooms and cook for approx. 2 minutes. Add cashews and cook for another minute. Add green onions and cook another minute or to desired doneness. Serve with your favorite egg rolls as a side dish. Bonnie Foshee |
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