Cashew Chicken From My Great Recipe Cards Recipes

CASHEW CHICKEN

Cashew Chicken image

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. -Ena Quiggle, Goodhue, Minnesota

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1/2 cup rice vinegar
2 tablespoons sesame oil
1/2 cup sherry
2 teaspoons garlic powder
1-1/2 pounds skinless boneless chicken, cubed
3 tablespoons canola oil
3 cups fresh broccoli florets
1 cup thinly sliced carrots
2 teaspoons cornstarch
1/3 cup soy sauce
1/3 cup hoisin sauce
1 tablespoon ground ginger
1 cup roasted salted cashews
Hot cooked rice

Steps:

In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

Nutrition Facts : Calories 454 calories, Fat 27g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 1282mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 3g fiber), Protein 31g protein.

OLD-FASHIONED BISCUITS (FROM MY GREAT RECIPE CARDS)

Old-Fashioned Biscuits (From My Great Recipe Cards) image

These are really good - but sometimes in my oven 15 minutes is not quite enough so watch closely to make sure they are not underdone and when adding a couple minutes make sure they don't become overdone.

Provided by Foodie Friend

Categories Breads

Time 15m

Yield 12 Biscuits

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup butter, chilled and cut in small cubes
3/4 cup buttermilk

Steps:

Mix flour, baking powder, baking soda, salt and sugar in a bowl.
Cut in butter using pastry cutter or use 2 knives.
With fork stir in buttermilk to make a soft dough (I have used an equal amount of buttermilk powder with added water and it works wonderfully in this recipe.
Turn out onto lightly floured workspace and knead no more than 10 times to form a ball (if you over do it the biscuits can be tough).
Roll into a 6" x 6" square.
Place on ungreased baking sheet.
Cut into 12 portions but do not separate.
Bake at 400 F for 15 minutes or until golden brown.
Serve with butter, honey, jam, or gravy.

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