Cashew Chicken
Just made this for dinner, It was so good. John said I should cook it more often.
4 chicken breast, skinned, boned, and cut in 1” pieces.
1 chicken bouillon sprinkled over and thoroughly mixed or salt and pepper and
1cup buttermilk, or enough to cover chicken.
Mix: Chicken seasoning and buttermilk, marinate in fridge for several hours or overnight.
Rice: Cook rice just before cooking chicken.
2 ¼ cups water
1 cup rice
½ tsp. salt
In a small boiler bring water to full boil, add salt, and rice, cover with lid, turn down to slow boil. Cook 15-20 minutes until all water is absorbed and rice is tender.
2 ¼ cups water
1 cup rice
½ tsp. salt
In a small boiler bring water to full boil, add salt, and rice, cover with lid, turn down to slow boil. Cook 15-20 minutes until all water is absorbed and rice is tender.
Dredge chicken in flour and fry in hot oil 355 degrees until golden brown. Drain on paper towels.
Sauce:
Mix 2 Tablespoons cornstarch with 1 tablespoon water, whisk into
2 cups chicken broth (2 cups water with a chicken bouillon)
1 Tbsps. soy sauce or Dales
½ tsp. Sesame Seed Oil (optional) this is an ingredient in most Asian foods.
Mix 2 Tablespoons cornstarch with 1 tablespoon water, whisk into
2 cups chicken broth (2 cups water with a chicken bouillon)
1 Tbsps. soy sauce or Dales
½ tsp. Sesame Seed Oil (optional) this is an ingredient in most Asian foods.
Bring to a boil. Whisk and make sure it is smooth. Reduce heat and simmer 5 minutes.
3 green onions washed and chopped including most of white.
2-3 cups lettuce, washed and torn into small pieces
1/3-1/2 cup cashew halves (small snack bag.)
2-3 cups lettuce, washed and torn into small pieces
1/3-1/2 cup cashew halves (small snack bag.)
Layer in this order: Rice, Lettuce, green onions, Chicken, Sauce and Cashews
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