Swanson's Oriental Broth - Chicken Peppers Cashew

* Exported from MasterCook *

Swanson's Oriental Broth - Chicken Peppers Cashew

Recipe By : Traditional
Serving Size : 2 Preparation Time :0:00
Categories : Chicken Tenders Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces chicken tenders -- cut in 1/2" pieces
1/4 cup soy sauce, low sodium
3 tablespoons cornstarch
1 teaspoon vegetable oil -- at a time, as needed
1 teaspoon sesame oil
1/2 cup red, green, and yellow bell pepper strips --
thawed, dried
1 teaspoon garlic cloves -- crushed
1 pinch red pepper flakes -- or minced ginger
1/2 cup sliced mushrooms
mixed peppercorns -- ground
1/4 cup cashews, dry-roasted
1/2 teaspoon fish sauce -- optional
1/2 cup Swanson's Oriental Broth -- (or chicken broth)
1/4 cup water
soy sauce, low sodium -- to taste
1 1/3 cups cooked white rice -- kept warm

Wash and dry the skinless, boneless, chicken breast tenders and cut into
bite-sized pieces. In a glass bowl, marinate in soy sauce for no more than 20
minutes.

Just before cooking, coat the chicken pieces with cornstarch.

Heat (circulon) wok, adding oils to coat well. Fry the chicken in batches;
shaking off excess cornstarch, and moving cooked pieces up the sides of the
wok. (Save the empty marinade bowl for the sauce.)

When chicken is no longer pink, add the peppers, garlic and red pepper flakes
(or fresh ginger). Fry a few minutes. Add mushrooms and fry 2 minutes.

Season with "Mixed Ground Pepper Corns." Add 1/2 teaspoon of
Southeast Asian Fish Sauce (optional). Add cashews.

Using the marinade bowl with the leftover cornstarch, add the broth and water
and additional soy sauce. Dissolve the cornstarch. Make a well in the wok.
Pour solution in middle and heat, stirring until well-cooked and thickened.
Serve at once over rice.

COOKsNOTE: If pepper strips are frozen, thaw in sieve, rinse with cold water,
then blot dry between many layers of paper towels.

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Serving Ideas : Menu: Steamed Rice and Chicken Peppers Cashew

NOTES : Swanson has introduced an Oriental Broth - a sweetened version of it's
vegetable broth. First tried 17Ap96 with this classic. Success: sauce was
lighter and less salty than classic.
Nutr. Assoc. : 4945 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0


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