Cashew chicken/mandarin chicken

1 Servings

Ingredients

Quantity Ingredient
4 Chicken breasts; skinned & cubed
1 medium Onion; diced
3 cups Sliced mushrooms; (8oz sliced/10oz can
1 cup Uncooked regulare long grain rice
2 teaspoons Ground ginger
3 Chicken bouillon cubes
1½ cup Boiling water
2 cups Broccoli pieces
1 cup Cashew nuts
Salt; pepper, and soy sauce to taste
Carrot shavings for garnish

Directions

Preheat oven to 375øF. In a 2½ quart round Corningware dish, add onion, chicken, and one crushed bouillon cube. Cover and microwave on medium high (70% power) for 5 minutes, stirring once.

Add mushrooms, rice, boiling wate, ginger,and remaining bouillon cubes (crushed) into the same dish. Stir and add broccoli, making sure rice is covered with liquid.

Bake another 10 minutes. If vegetables are done to your liking, remove from oven and allow to stand for a few minutes, so moisture will be absorbed.

Stir in ½ cup cashews, salt, pepper and soy sauce. Place remaining cashews on top and put under boiler (without cover) to brown the top. Add carrot shavings for garnish.

DAY TWO LEFTOVERS: Mandarin Chicken To leftovers add extra cooked rice if necessary and stir in 1 package of frozen pea pods. Microwave for 5-7 minutes. Add 1 can (10oz drained) mandarin oranges before serving Recipe by: Corningware

Posted to EAT-L Digest by "Dr. Ron Goldstein" <Doc1946@...> on Nov 27, 1997

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