Chicken Cashew
Carole Haas
Great American Recipe Card Collection copyright 1989
ingredients
- 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
- 1/4 tsp Ground Ginger
- 1 Tbls. Cornstarch
- 1 Tbls. Cold Water
directions
- 1
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 1/4 cup water. Pour over chicken breasts.
- 2
Simmer, covered for 25 to 30 minutes. Cook the first 15 minutes breast side down. Add a little more water, if necessary.
- 3
Combine cornstarch and cold water.
- 4
Remove chicken. Stir in dissolved cornstarch. Stir and bring to a boil. Cook for a minute until thickened.
- 5
Add cashews. Spoon sauce over chicken breasts and serve.
notes
Good served with: Rice pilaf (cooked in chicken broth) with sliced carrots and mushrooms, broccoli and dinner rolls. Fresh fruit for dessert.
Source: Carole Haas
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