Dice the chicken breast into 1/2 inch
ed-high heat.
Fry Chicken until outsides are cooked, ie
Wash chicken and dice. Mix with marinade.
dd 2 oz of the cashew nuts and the onion cook for
Dice chicken breasts.
Add the egg white and cornstarch. Season with salt, ajinomoto, soy sauce and sugar.
Blend very well. Set aside.
Fry cashew nuts in cooking oil until brown and crisp. Set aside.
Deep fat fry chicken breasts.
Drain out fat.
Disperse 1 tablespoon cornstarch in 1/4 cup water.
Add to chicken and continue cooking.
Top with crisp cashew nuts.
Serve.
low head add the cashew nuts and keep stirring until they
In a bowl, combine the chicken breasts, egg white, bamboo shoots, sugar, cornstarch, cooking oil, soy sauce, rice wine, salt and ajinomoto.
Blend thoroughly.
Fry the cashew nuts in cooking oil until crisp and golden brown.
Set aside.
Saute mushrooms in cooking oil.
Add 1 tablespoon soy sauce.
Pour in the chicken mixture.
Cook 5 to 6 minutes.
Sprinkle with sesame oil.
Serve hot with fried cashew nuts on top.
Preheat oven to 350\u00b0F (175\u00b0C).
Lightly butter a 2-quart casserole.
In a medium bowl, combine cream of mushroom soup, Chicken Broth or water, onion and celery.
Stir to blend.
Add Chicken Mix, chow mein noodles and cashew nuts.
Pour into prepared casserole.
Bake, uncovered, 45 minutes.
Makes 6 to 8 servings.
Cut chicken across grain into slivers, 1/
Toast the cashew nuts in a frying pan without oil for 2-3 mins, stirring frequently then remove from the pan.
Heat the oil in a saucepan, add the cabbage and saute for 3-4 mins, stirring. Mix in the vinegar, 1/2 cup water, sugar, cinnamon, coriander and cloves. Season. Simmer for 35-40 mins.
Place the frying pan back on the heat and add the apple, raisins and cashew nuts. Saute, stirring, for 4-5 mins. Divide the cabbage between 4 bowls and sprinkle with the sauteed apple and raisins. Serve with feta cheese and a sprinkle of chives.
Cut the boned chicken breasts lengthwise into 1/2\"
Stir-fry the chilies in the 1/2 tsp oil until translucent. Set aside.
Add another 1/2 tsp oil and stir-fry the garlic until just golden.
Add the the rest of the oil with the chicken, sugar, oyster sauce, and soy sauce and stir-fry until the chicken begins to brown.
Lower the heat and add the chicken broth. Cook for 3 minutes, stirring occasionally.
When the chicken is cooked, add the cashew nuts, lemon grass, shallots, mushrooms, and cooked chilies and stir 3 gently more minutes.
Remove from heat and serve.
he leftover oil, fry the chicken and onion.
Sprinkle with
arlic until brown. Add the chicken and fry for a couple
et aside.
Fry the chicken in the oil with the
n the mango, scallions and cashew nuts.
Cut the goat cheese
ups oil in pan. Fry cashew nuts for 1 minute. Put aside
Marinate shrimp meat in a mixture of egg white, cornstarch and 1/2 teaspoon salt for a least 20 minutes.
Fry cashew nuts in hot oil until browned.
Set aside.
Fry marinated shrimp in hot oil until pink.
Drain and set aside.
Saute green onion and ginger until soft.
Add shrimp.
Season with rice wine, 1/2 teaspoon salt and sesame oil.
Add cashew nuts.
Stir-fry for 1 minute.
Bring large volume of salted water to the boil.
Stir in couscous and cook uncovered for 10 minutes.
Drain, place in cold water to cool, then drain again.
In a bowl mix together the lemon juice, soy sauce, sesame oil, red chilli, olive oil, cashew nuts and corriander leaves.
Add the cold drained couscous and toss gently.
Add the vegatables and toss together very gently before serving.
Marinate beef with ingredients 1 for 12 minutes in the fridge.
Place marinated beef and oil in a microwave safe casserole.
Fragrant uncover on power High for 3-4 minutes.
Remove beef and set aside.
In a separated casserole, add ingredients 2 and fragrant uncovered on power High for 4 minutes.
Add in 3 and cook on power high for 1 minute.
Mix in ingredients 4,cooked beef and cook on power high for 2 minutes.
Toss in roasted cashew nuts and serve hot with plain rice.