As of the other day, I have posted 30 chicken recipes. About half of them have not received any replys, BUT, 12 of them have received 1,000 or more viewers. I don't know how many recipes have been made, but, here goes another one. LOL
DH made this last night for dinner. It was served over left-over couscous that had a few ingredients added to it. We both agreed it would have tasted better over rice. We gave it a Good rating.
Cashew Chicken
1 TB. sesame oil
1/4 cup rice vinegar
1/4 cup sherry
1 tsp. garlic powder
1 1/2 lb. skinless, boneless chicken, cubed
3 TB cooking oil
3 cups broccoli florets
1 cup thinly sliced carrots
2 tsp. cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 TB. ground ginger
1 cup roasted salted cashews
In a large bowl, combine first four ingredients; add chicken and toss to coat. Cover and refrigerate for 2 hours. Remove chicken from marinade and reserve marinade. Heat oil in wok or large skillet. Stir-fry chicken for 2-3 minutes or until it is no longer pink. With a slotted spoon, remove chicken and set aside. In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine cornstarch, soy and hoisin sauce, ginger and reserved marinade; stir into vegetables. Cook and stir until slightly thickened and heated through. Stir in cashews and chicken; heat through. Makes 6 servings
Source: Taste of Home mag. June 1993-Sent in by runner-up Ena Quiggle-Goodhue, Minnesota
DH made this last night for dinner. It was served over left-over couscous that had a few ingredients added to it. We both agreed it would have tasted better over rice. We gave it a Good rating.
Cashew Chicken
1 TB. sesame oil
1/4 cup rice vinegar
1/4 cup sherry
1 tsp. garlic powder
1 1/2 lb. skinless, boneless chicken, cubed
3 TB cooking oil
3 cups broccoli florets
1 cup thinly sliced carrots
2 tsp. cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 TB. ground ginger
1 cup roasted salted cashews
In a large bowl, combine first four ingredients; add chicken and toss to coat. Cover and refrigerate for 2 hours. Remove chicken from marinade and reserve marinade. Heat oil in wok or large skillet. Stir-fry chicken for 2-3 minutes or until it is no longer pink. With a slotted spoon, remove chicken and set aside. In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine cornstarch, soy and hoisin sauce, ginger and reserved marinade; stir into vegetables. Cook and stir until slightly thickened and heated through. Stir in cashews and chicken; heat through. Makes 6 servings
Source: Taste of Home mag. June 1993-Sent in by runner-up Ena Quiggle-Goodhue, Minnesota