Tuesday, February 12, 2008

Mom's Cashew Chicken

1 Tbs. corn starch
1 Tbs. Sherry
1 garlic clove
3 slices ginger root
1 Tbs. oil
1 tbs. soy sauce


1 Tbs. corn starch
1 Tbs. soy sauce
1 tsp. sugar
5/8 cup water from mushrooms
1 tsp. sesame oil

Stir Fry:

1 lb. chicken
1 yellow onion, sliced
3 celery stalks, sliced
3 shitake mushrooms, sliced
1/2 cups cashews
1 can of button mushrooms, or just mushrooms
Chinese pea pods (or just peas)

Marinade chicken for about 30 minutes. Stir fry chicken in a wok or dutch oven. Stir fry veggies separately. Combine both at the end along with cashews and cover with gravy. Cook until gravy had thickened.

Serve over rice.

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