Category : International Cuisine
Author : Mitchell
Hits : 2854
Date : 13/05/2001
1 whole chicken breast skinned & deboned cut into 1/2 inch cubes2 chicken thighs skinned & deboned cut into 1/2 inch cubes6 oz. cashews1/4 pound broccoli 1/4 pound snow pea pod's1/4 pound mushrooms cut into small pieces 1 green bell pepper cut into thin strips 1 red bell pepper cut into thin strips1 small onion cut into small pieces1 clove garlic crushed3 Tbs. hoisin sauce2 Tbs. corn starch to be mixed with 3 Tbs. water3 Tbs. peanut oil to cook cashews & chicken1 Tbs. peanut oil to cook vegies in. (add to oil after chicken is cooked)
1. Heat wok med. high heat. Pour oil around sides. Drop nuts into wok stir fry until golden brown. 2. Remove and place on plate. Salt & pepper chicken to taste.3. Set heat on high. Put garlic into wok stir fry 5 sec. Then place chicken into wok. Stir fry tell chicken is done about 6 mins. Then remove. Place on plate with nuts. Set aside.4. Add remaining oil to wok. Add veggies and stir fry tell crisp & tender. Add hoisin sauce. Put chicken and nuts back in. Add corn starch and water mixture. Stir till thick.Serve over rice.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
Tip/Trivia of the Day Archive
Turkey And Cranberry Sandwich