Recipe
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 3 boneless, skinless chicken breasts | ||
| ¼ c. soy sauce | ||
| 2 tbsp. cornstarch | ||
| 1 ½ tsp. sugar | ||
| 1 ½ tsp. salt | ||
| ¼ c. oil, divided | ||
| 1 (4 oz) pkg cashews | ||
| ½ lbs. fresh or frozen pea pods, trimmed | ||
| ½ lbs. fresh mushrooms, sliced | ||
| 1 c. chicken broth | ||
| 1 (15 oz) can bamboo shoots, drained | ||
| 4 to 6 medium green onions, chopped | ||
| Hot cooked rice or chow mein noodles, if desired |
Directions
- Boil chicken in water over medium heat until done. Drain off cooking liquid and reserve.
- Combine reserved chicken cooking liquid, soy sauce, cornstarch, sugar and salt in a separate bowl.
- Heat wok to 350 degrees. Add 2 tablespoons oil and toast cashews for 1 minute, stirring constantly. Remove cashews and set aside.
- Add remaining oil to wok and stir-fry chicken until slightly browned and tender.
- Add pea pods, mushrooms and 1 cup chicken broth. Stir and simmer 3 minutes.
- Add bamboo shoots and soy sauce mixture. Stir constantly over heat until thickened. Simmer 2 minutes uncovered.
- Mix in onions. Sprinkle with cashews.
- Serve with hot cooked rice or chow mein noodles.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 35mg
- Sodium: 1720mg
- Total Carbohydrates: 18g
- Protein: 21g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 40%
0%
Iron 15%
0%
Calcium 4%