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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Cashew Chicken


chicken

1 gaye levy ** dtxt63a
----MIX AND SET ASIDE----
2 teaspoon cornstarch
1 cup chicken broth
----CHICKEN MIXTURE----
2 tablespoon cornstarch
2 tablespoon soy sauce
2 lb chicken breast, skinned
----VEGETABLE INGREDIENTS----
4 single oil; tbl - approx.
2 celery stalk; thinly sliced
1/2 lb green beans; 1/2 slices
2 carrot; 1/4 slices
1 onion; small, 1/4 slices
2 garlic clove, minced/pressed
4 tablespoon water
2/3 cup cashews; roasted

Mix the cornstarch with chicken broth and set aside. Cut skinned and boned chicken into matchstick-size pieces. Combine the ingredients for the "chicken mixture" ( cornstarch, soy, and chicken). Mix well to coat chicken thoroughly; set aside. Place wok in high heat. When wok is hot, add 2 TBL of the oil. When oil is hot, add chicken mixture. Stir fry until chicken is opaque (about 3 minutes). Remove chicken from the wok and set aside. Add remaining 2 TBL oil to the wok. When oil is hot, add celery, beans, carrot, and garlic. Stir fry 1 minute. Add water. Cover and cook for 3 minutes or until veggies are just tender-crisp. Return chicken and chicken broth mixture to pan. Stir until liquid boils and thickens (about 1 minute). Stir in most of the cashews. Garnish with the remaining cashews. This recipe is from Sunset "WOK Cook Book" and is a delightful stir fry.