Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

February 2019

BBQ Chicken Recipes

Wild Game Recipes

Poisson Au Champagne

Poisson Au Champagne Recipe
6 ea Fillets, 8 oz each 1 ea Onion, large, thinly sliced 1 ea Lemon, large, sliced thin 1/8 t Thym...

read more

Chinese Szechwan Chicken and Cashews Recipe

Chinese Szechwan Chicken and Cashews recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chinese Szechwan Chicken and Cashews recipe  PDF


4 Servings
2 Whole chicken breasts,
boned, skinned and cut into 3/4 Inch cubes
1 tb Soy sauce
1 tb Chinese rice wine or dry
Sherry 2 tb Soy sauce
1 tb Cornstarch
2 ts Sugar
1 ts White vinegar
1/4 c Vegetable oil
1/2 To 1 tsp crushed red pepper
flakes 3 Green onions, sliced
diagonally 1 tb Minced fresh ginger
1/2 c Unsalted cashews
Cooked rice Marinate chicken in 1 Tbsp soy sauce and rice wine for 30 minutes. Combine 2 Tbsp soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mi ture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

Chinese Szechwan Chicken and Cashews recipe and other bbq chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
560 people have voted
Last Reviewed on 2019-02-17



Sunday, Feb 17 2019 Download & Print Chinese Szechwan Chicken and Cashews recipe  PDF   BBQ Chicken recipes RSS   New

2019 Best Cooking Recipes

New Recipes

Nuclear Waste

New Cooking Recipes

Spicy Chicken with Peach Chutney
Spicy Chicken with Peach Chutney Recipe


3 lb Cut up broiler fryer chicken 2 md Onions, chopped (about I cup) 1 ts Chicken bouillon granules 1 c Sour cream 2 ts Curry powder 3 c Hot cooked rice 1/2 ts Salt 1/8 ts Ground ginger 1/8 ts Ground cumin Chopped fresh parsley Prepare Peach Chutney. Cut each chicken breast half in half. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 11 7 V2 inches. Sprinkle with onions and bouillon granules. Cover with wa ed paper and microwave on high 16 to 20 minutes rotating dish V2 turn after 10 minutes, until thi...

Cooking Magazines: Slow Cooker Chicken Recipes » February 2019   Slow Cooker Chicken recipes RSS   New

Dish Of The Day

Beef and Vegetable Soup2

Beef and Vegetable Soup2 Recipe
BEEF STOCK: Made one day ahead 5 lb Short ribs of beef 1 lg Onion skin left on 2 ea Whole cloves ...
read more

Category: » Soup Recipes

View more dishes

>