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| What You Need: |
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3 whole chicken breasts (6 halves)
½ pound edible pod peas (or 2 packages frozen)
1 cup sliced mushrooms
½ cup sliced green onion
1 can (about 6-ounces) bamboo shoots, drained
½ cup sliced water chestnuts
1 teaspoon chicken bouillon concentrate (or 1 cube)
¼ cup soy sauce
2 tablespoons cornstarch
½ teaspoon sugar
Dash of pepper
½ teaspoon salt
4 ounces cashew nuts
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| How To Cook: |
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1. Skin, bone, and cut the chicken into small bite-size pieces. Break off the ends and remove any strings on the pea pods.
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2. Prepare the mushrooms, onions, bamboo shoots and water chestnuts. Mix the chicken bouillon concentrate, soy sauce, cornstarch, sugar, pepper and salt.
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3. Most cashews on the market are toasted but if raw cashews are being used, put, them in the microwave oven with 1 tablespoon butter and cook them, uncovered, until they are nicely toasted, stirring from time-to-time(about 5 minutes or so). Set aside.
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4. Put the chicken in a casserole and cook, covered, until it is opaque and tender. Stir several times during the cooking period.
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5. Add the peas, onions, and mushrooms. Stir. Cook, covered, 2 minutes. Add the bamboo shoots, water chestnuts, and the soy sauce mixture. Stir.
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6. Cook, covered, in the microwave oven until the sauce has thickened and the food is well-heated throughout. Stir in the cashew nuts. Serve with rice.
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TIP:
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If a richer sauce is desired, cook the chicken with 2 tablespoons oil. It is deleted in this recipe to cut down on calories, as it is not needed in the microwave oven to keep the chicken from sticking.
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