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Cashew Chicken Freezer Recipe
1 chicken breast,
cut in 1" pieces
Small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz can bamboo shoots, drained and sliced
4 oz frozen peas
5/8 cup water
1/2 tsp sugar
2 tsp cornstarch, disolved in 2 tbsp water
1 tsp medium dry sherry OR apple juice
2 tsp soy sauce
1 tsp oil
1/2 tsp sugar
2 tsp cornstarch
for marinade, add chicken and marinade for ten minutes.
Heat 1 tbsp oil
in skillet . Add cashews and fry until golden brown. Drain
and set aside.
Add the mushrooms
to the pan and fry for 1 minute, stirring. Remove them from
the pan and set aside. Add the bamboo shoots to the pan with
another 2 tsp of oil and fry for one minute and set aside
with the mushrooms.
Next, add chicken
to the pan with 1 tbsp of oil and fry for 2 minutes, stirring
until chicken is cooked through. Return mushrooms and bamboo
shoots to the pan with chicken. Add peas and water. Simmer
for two minutes. Add sugar and cornstarch mixture and simmer
Cool, place in
freezer container and freeze.
To serve, place
contents in saucepan with 2 tbsp water. Cover and heat gently,
stirring occasionally. As soon as the mixture is hot, serve,
topping with cashew nuts.
To cook, thaw overnight
in refrigerator. Add Marengo Chicken to saucepan, cooking
over medium low until heated through. Simmer for ten minutes