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Receta Swanson's Oriental Broth Chicken Peppers Cashew
by Global Cookbook

Swanson's Oriental Broth Chicken Peppers Cashew
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Ingredientes

  • 8 ounce Chicken tenders, cut in 1/2" pcs
  • 1/4 c. Soy sauce, low sodium
  • 3 Tbsp. Cornstarch
  • 1 tsp Vegetable oil, at a time, as needed
  • 1 tsp Sesame oil
  • 1/2 c. Red, green, and yellow bell pepper strips, thawed, dry
  • 1 tsp Garlic cloves, crushed
  • 1 pch Red pepper flakes, or possibly chopped ginger
  • 1/2 c. Sliced mushrooms
  •     Mixed peppercorns, grnd
  • 1/4 c. Cashews, dry-roasted
  • 1/2 tsp Fish sauce, optional
  • 1/2 c. Swanson's Oriental Broth, (or possibly chicken broth)
  • 1/4 c. Water
  •     Soy sauce, low sodium, to taste
  • 1 1/3 c. Cooked white rice, kept hot

Direcciones

  1. Wash and dry the skinless, boneless, chicken breast tenders and cut into bite-sized pcs. In a glass bowl, marinate in soy sauce for no more than 20 min.
  2. Just before cooking, coat the chicken pcs with cornstarch.
  3. Heat (circulon) wok, adding oils to coat well. Fry the chicken in batches; shaking off excess cornstarch, and moving cooked pcs up the sides of the wok. (Save the empty marinade bowl for the sauce.)
  4. When chicken is no longer pink, add in the peppers, garlic and red pepper flakes (or possibly fresh ginger). Fry a few min. Add in mushrooms and fry 2 min.
  5. Season with "Mixed Grnd Pepper Corns." Add in 1/2 tsp. of Southeast Asian Fish Sauce (optional). Add in cashews.
  6. Using the marinade bowl with the leftover cornstarch, add in the broth and water and additional soy sauce. Dissolve the cornstarch. Make a well in the wok. Pour solution in middle and heat, stirring till well-cooked and thickened. Serve at once over rice.
  7. COOKsNOTE: If pepper strips are frzn, thaw in sieve, rinse with cool water, then blot dry between many layers of paper towels.
  8. Serving Ideas : Menu: Steamed Rice and Chicken Peppers Cashew
  9. NOTES : Swanson has introduced an Oriental Broth - a sweetened version of it's vegetable broth. First tried 17Ap96 with this classic.
  10. Success: sauce was lighter and less salty than classic