Cashew Chicken with Rice Becky Grasso
3 whole chicken breasts cut
into thick strips 3
Tbsp. vegetable oil
1 - 8 oz. can bamboo
shoots, drained 2 cups celery sliced
1 - 8 oz. can water
chestnuts - drained 1
- 2 oz. jar pimentos, sliced
1/4 cup cornstarch 1 tsp.
seasoned pepper
3 cups chicken broth 3 Tbsp. soy
sauce
1/2 cup cashews 3 cups cooked rice
In large skillet, saute
chicken in oil for 2 minutes or until tender.
Add bamboo
shoots, celery and chestnuts. Cook 2 minutes longer. Stir in cashews and pimentos. Blend cornstarch, seasoned pepper and soy
sauce. Stir into broth. Pour into chicken mixture. Cook and stir until sauce is slightly
thickened. Serve over rice.