Chinese Chicken

By JJCR

Ingredients

• 1/2 lb. ushrooms, sliced
• 1/2 cup chopped green onions, 1 inch pieces.
• 1/2 to 3/4 cup raw cashews
• 2 tbsp. butter
• 2 lbs. chicken breasts, cubed
• 1 1/2 cups boiling water
• 2 chicken bouillon cubes
• 1/3 cup soy sauce
• 1 tsp. ground ginger
• 1/4 cup sherry ( sub)
• 2 tbsp. cornstarch

Preparation

Step 1

Saute mushrooms, onions and cashews in 1 tbsp. butter quickly. Remove from skillet and set aside. Add remaining butter to skillet if necessary and add cubed chicken. Cook just until tender and pick is gone. Add to the broth: soy sauce, ginger, sherry and cornstarch. Stir until dissolved. Pour over chicken. Stir until thickened. Add mushrooms, onions and cashews and cook for 4 minutes. Serve over hot rice.
Amount: 6 servings.

Other Options: Add any combination of water chestnuts, carrots, broccoli or green pepper. Saute quickly so they will be crisp. Then add to chicken at the end for 3 minutes to heat through.



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