n a bowl. Many Vietnamese Chicken recipes usually require a short
Combine all ingredients except the (2/3 C water and corn starch) and bring to a slow rolling boil.
Add corn starch to 2/3 C water and whisk thoroughly, then combine with boiling sauce base.
Whisk until thickened.
This sauce is actually as close as I can come to Mr. Lee's Sauce from Oriental Inn in Marshfield, MO. He's made the \"BEST\" Springfield-Style Cashew Chicken in America since 1982. Period.
an with parchment paper. Brush chicken with curry paste. Roll in
Generously season chicken with 5-spice and chiles.
hile rice cooks, make the chicken.
Heat large skillet over
then the chicken. Season chicken with grill seasoning. Lightly brown chicken on both
f the oil. Season the chicken with some salt and pepper
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
ish or bowl, flour cubed chicken and allow to stand in
Beat egg with water in a small bowl.
Melt butter in a large skillet over medium low heat. Add egg and let it lie flat until cooked. Remove from skillet and cut into shreds.
Add onion to skillet. (The recipe called for 1 tablespoon of vegetable oil to be added also, but I found that this made the dish too greasy.) Saute onion until tender.
Add rice, soy sauce, pepper, and chicken. (Make sure the rice is COLD before adding it to the skillet! It gets messy if it's not cold -- ) Stir fry together for about 5 minutes then stir in egg.
oat the surface.
Add chicken and stir-fry till done
ll marinade ingredients together, except chicken, to a food processor and
or 2 minutes.
Add chicken breasts, carrots, celery and cashews
Boil or cook chicken breasts in microwave until done.
Saute onions and celery in margarine for 5 minutes.
Add chicken broth, soy sauce and soup.
Simmer 2 minutes.
Add chicken.
Place rice in bottom of a 9 x 13-inch pan.
Pour mixture on top.
Bake at 350\u00b0 for 10 to 15 minutes.
Put cashews on top.
Bake 5 minutes more.
rapes.
Dice the cooked chicken into bite sized pieces.
0 seconds.
Add the chicken and cook, stirring constantly, for
aked crust.
Top with chicken, cashews, chopped cilantro and cheese
Toss chicken and ginger together in a med. bowl.
Heat wok or large skillet over med-high heat. Add oil and heat until oil is hot.
Add chicken and stir-fry 2 minutes.
Add red pepper and continue to cook and stir 4 more minutes.
Whisk cornstarch into teriyaki sauce.
Add to meat mixture, and cook and stir until thick and bubbly.
Stir in cashews and cook just to heat through.
Serve with white rice.
egrees C).
To Make Chicken Nuggets: In a shallow dish