Chicken Cashew
Great American Recipe Card Collection copyright 1989
4 boneless, skinless Chicken Breasts
1 Tbls. Oil
1 cup Cashew Halves
TERIYAKI SAUCE:
6 Tbls. Lemon Juice
3 Tbls. Soy Sauce
1 tsp. minced Garlic
1 scant Tbls. Granulated Sugar
¼ tsp Ground Ginger
1 Tbls. Cornstarch
1 Tbls. Cold Water
Heat oil in heavy skillet. Saute chicken over moderate heat for 3 to 4 minutes until lightly browned. Combine lemon juice, soy sauce, garlic, sugar and ginger. Add ¼ cup water. Pour over chicken breasts.
Simmer, covered for 25 to 30 minutes. Cook the first 15 minutes breast side down. Add a little more water, if necessary.
Combine cornstarch and cold water.
Remove chicken. Stir in dissolved cornstarch. Stir and bring to a boil. Cook for a minute until thickened.
Add cashews. Spoon sauce over chicken breasts and serve.
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- Recipe byCarole Haas
- Viewed 103 times
TOTAL TIME: 25 (minutes)
Good served with: Rice pilaf (cooked in chicken broth) with sliced carrots and mushrooms, broccoli and dinner rolls. Fresh fruit for dessert.
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